Adam Liaw

Ingredients

• Soup Base
• 4 kg pork bones
• 8 kg water
• Aromatic Oil
• 300 g rendered pork lard
• 200 g vegetable oil
• 70 g spring onion
• 30 g Garlic
• 1 tbsp bonito powder (see Method)
• Motodare
• 10 g dried scallop
• 10 g dried fish maw
• 10 g dried sardines, cleaned
• 2 pieces rausu kombu
• 750 ml water approx.
• 100 g salt
• 1 tsp rice vinegar
• Toppings
• chashu
• ajitama
• noodles
• kikurage – black wood ear fungus (soaked in hot water and sliced)
• spring onion, finely sliced
• menma – braised bamboo shoots
• nori, cut into squares
• bonito powder (see Method)