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Ramen Noodle Soup

2 bundles ramen noodles
1 chicken breast half, sliced in thin strips (3/4 in)
6-8 shiitake mushrooms
1 tbs. minced fresh ginger
5-7 sun-dried tomatoes
4-5 tsp instant chicken broth (or 4-5 cubes)
Soy sauce to taste
2 tbs. chopped broccoli
6 inch strip kombu seaweed
1 1/2 quarts water

Heat water with tomato, mushroom, seaweed, and ginger. Do NOT boil
the soup liquid at any time, as this will make the broth cloudy.
Heat for 30 minutes. Then put in broccoli and chicken and bouillon
and soy sauce. Heat until chicken and broccoli are cooked. You
can then boil the noodles in a separate pan and then add them to
the soup, or boil them in the broth for 3 minutes if you don't care
whether the broth stays clear. Serve up in big bowls (preferably
with a nice hot cup of green tea!)

Japanese style noodles are usually served with a bottle of Shichimi
Togarashi (Seven Spice Seasoning) on the side to add to the soup.
This is ground red pepper plus some other things. you can get it
at an Oriental food store. It is in a small bottle with a red cap.
Nanami Togarashi also works well.

Makes 4-6 servings


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