Udon Noodle Soup

1. 1

   Put the water in a very large pot with the chicken parts.

2. 2

   Add the ginger, leeks, salt, and freshly ground black pepper.

3. 3

   Bring the water to a boil over high heat, skim off the froth that rises to the top, and simmer 30 to 45 minutes partially covered.

4. 4

   Line a colander with several layers of cheesecloth and pour the hot broth through it into a bowl.

5. 5

   Discard the chicken bones, skin, meat, and vegetables, wash out your stockpot, and return the soup to the pot.

6. 6

   Bring to a boil and swirl in the beaten egg whites.

7. 7

   When the broth returns to the boil, remove from the heat, and strain it again through a colander lined with cheesecloth.

8. 8

   Cook the noodles in boiling water until they are done.

9. 9

   Rinse well, and place them, with the radishes, scallions, and Chinese cabbage, in individual soup bowls.

10. 10

    Ladle the hot broth over the vegetables and serve at once.

* Per serving · 4 servings · Values may vary.