Ingredients
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6-8 cups
water (depending on your what consistency you like)
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1
whole chicken bone
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1
head of garlic
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leftover shredded chicken meat
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1 teaspoon
gochujang
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1 teaspoon
miso paste
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1/2 teaspoon
ginger, finely chopped
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soy sauce (to taste)
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sea salt (to taste)
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1.5 cups
cooked or leftover brown rice
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1.5 cups
cooked or leftover Japanese short-grain rice
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1
egg
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1 tablespoon
green onions, chopped
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1 teaspoon
toasted sesame seeds
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1 tablespoon
roasted seaweed
Directions
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In a medium pot, add water and chicken bones. Cook chicken bone for 1 hours or so, stirring occasionally to ensure the bottom of the pot does not burn. Add garlic and cook for another hour or so.
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Remove the bones and garlic. Add gochujang, miso paste, ginger, soy sauce, sea salt to taste.
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Once miso paste and gochujang is mixed. Add brown rice and Japanese short-grain rice. Add more water if a soupier consistency is desired.
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Slowly pour in the beaten egg and stir.
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Serve with green onions, sesame seeds, and roasted seaweed.
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