1 beaten egg
2 T milk
½ t salt
1 c flour
Chicken or pork stock infused with fresh ginger
Combine egg, milk and salt. Add flour to make stiff dough, about 1 cup. Roll very thin on floured surface and let stand for 20 minutes. Roll up loosely and slice ¼ inch wide. Spread out over surface and let dry for 2 hours.
Drop in boiling chicken or pork stock infused with ginger and cook uncovered for about 10 minutes.
This is one of Russell’s favorite dishes. He was born in Japan and started slurping soba noodles when he was about 10 months old. He loves homemade noodles.
Horton Heritage Recipe Collection 