| １ |
Mince the onion. Grade the ginger root, and squeeze out the juice. |
| ２ |
Combine the chicken, skim milk, pepper, sake and ginger juice in a bowl and knead well. Add the onion to the mixture. |
| ３ |
Cut the carrot into thin sticks. Boil the kikuna briefly and cut into bite-size pieces. Steep the bean jelly noodles in hot water. |
| ４ |
Combine the water and the Chinese stock in a pan to make soup and heat it. Form the chicken mixture into balls and add to the soup. Also, add the carrot and cook for a while. |
| ５ |
After the meatballs and carrot are done, season the soup with soy sauce and pepper. Cut the bean jelly noodles in half or thirds and add to the soup with the kikuna greens. |
