Seasoning – Stock
| 1 Tab | Garlic, chopped |
| ½ Tab | White pepper powder |
| ½ kg | Pork bones |
| 1 | Chicken carcass |
| 10g | Chinese celery root |
| 200g | White radish, large chunks |
| 6Litre | Water |
| 1Tab | Sea salt |
| 4Tab | Soy sauce |
- In a large pot boil the water
- Over a medium heat add all ingredients to the water
- Constantly skim the fat and scum off the top of the stock
- Allow stock to ‘mature’ over at least 1 hour (better more than 3 hours)
- Taste and add more soy if required. Reduce the heat and keep hot until finished with noodles
White radish:
