5 g (about 2 servings of dipping sauce according to the package)
Water (to add later)
Shave off the skins of the burdock root and slice into 7 cm-pieces. Then slice into about 3 to 4 mm thin shreds and soak in water to remove any bitterness.
Peel the carrot and shred like the burdock root.
Chop chicken into large chunks.
Add ★ ingredients into a pot and let it boil. When it boils, add chicken and simmer for 5 to 6 minutes. Remove from pot.
Simmer the burdock and carrot, then remove like the chicken. Add 500 ml water to the broth to make the soup.
Thinly slice the leek diagonally and place into a colander or sieve. Squeeze slightly with your hands to remove the sharp taste.
Cook the noodles. Pour about two ladleful of soup into a serving dish. Add noodles, burdock, carrots, chicken, and Japanese leek. Add some more soup to finish.
Enjoy. Serve with lots of pepper.
Story Behind this Recipe
In my town, you can order ramen even in soba restaurants. My favorite kind among them is Chinese chicken! I tried to recreate it at home and I think it's getting close to that restaurant's version.
Please taste and adjust the condiments for the soup because it depends on the kind and amount of salt in your soy sauce and Japanese soup stock. Try to slice the burdock, carrots, and Japanese leek as thinly as possible.