Japanese style noodle soup with fried drumettes

I felt like having Japanese food. Got leftovers drumettes; made it 2 days ago. The recipe for fried drumettes are attached below. Standing in the crowded store aisle, I struggled to find Asian black sesame dukkah salad sprinkles. The woman next to me groaned and shoved the packet dashi, she had been reading back into the shelf.

Perhaps, not all of us are used to having different language written on the packaging. But there are people who reminds us not to be discouraged when things are not what we would expect it to be. I didn’t find it and don’t really need it.

Do you know cooking connects us to the people we love? My kitchen is the place to be, and I am cooking this lovely noodle soup from soul-warming to crispy finger licking drumettes. And what’s winter without baking? Be on the lookout for my coffee double and sour cream pound.

The sheer look, smell, and taste delicious are made by love for my parents and I to enjoy winter. Of course for you all to enjoy it. Let’s cook!!!!


1/2 Tbs ginger powder
1 Tbs garlic, minced
1 Tbs pickling spices
2 c vegetables stock
60 ml soy sauce
1/2 Tbs miso paste
1/2 Tbs chili powder
1/2 Tbs light brown sugar
40 ml mirin
9 pork balls
3 eggs, unpeeled, shells washed and dried
200 g firm silken tofu, cut into cubes
1 Tsp corn flour
200 g Udon noodles
1/2 bok choy, cut to bite size
pinch or two nutmeg (OPT)
chili sauce (OPT)


Put ginger, garlic, soy sauce, miso paste, chili powder, sugar, mirin,nutmeg, pork balls and stock into a pot. Bring it to simmer about 15 minutes on medium heat. When you can smell the fragrant of soup, add eggs and cook further 18-20 minutes. Use a slotted spoon, spoon out the eggs. Place eggs into a cold water container, for easy to peel and be care. Set aside until needed.

Mix corn flour with 1 Tbs water in a small bowl. Add to the soup,with bok choy; stir to combine and cook for 5 minutes or until soup thickens slightly. Then add udon and cook for 5 minutes or until tender. Halfway of 5 minutes, add in tofu about 2 1/2 minutes. Peel and halve the eggs. Divide noodles and soup among the serving bowls. Top with pork balls, egg, tofu, bok choy and cooked drumettes. Squeeze chili sauce around it. Serve with Asashi wine or sake.

Note: You can add in pork belly roast boneless, and pak choy. You may use curry powder instead of chili powder. You may omit tofu if you aren’t keen to eat tofu. You may omit pork balls and nutmeg. You may want to add Asian black sesame dukkah salad sprinkles.

You can just use water instead of vegetables stock. You can use slow cooker if you have time and using pork belly. Time of cooking is 3 1/2 hours on high or 6 hours on low.

The recipe for fried drumettes: https://helenscchin.com/2020/08/03/fried-drumettes/


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