'tori-kawa soumen' noodle soup

Tori-kawa, or its super unattractive English translation "chicken skin" (don't let that put you off!) is a super versatile and flavoursome ingredient often overlooked in Western cooking. In Japan, chicken skin is widely regarded as a wholesome meat full of good, healthy fats that aids better skin, nails and hair, and when combined with other nourishing ingredients such as ginger and spring onion like in this cookpad recipe, it's a great beauty fuel for your body. Not to mention it's cheap, easy and tastes freaking delicious. It's a very meaty, slightly salty but very deep and earthy flavour, which is very easy on the stomach but not at all bland. You might recognise the stock flavour from some ramen places - chicken skin is quite often used there too! It's a well-loved flavour all over Japan and great for nourishing a tired SO after a long day at work. 

Ingredients (serves 1):
♥ 1-3 leftover chicken skins
♥ 2 tablespoons sake
♥ 1 knob of ginger, roughly cut into thin slices
♥ The top, dark green part of a naga-negi onion, or if you don't have that then spring onion slices will do.
♥ 1-2 teaspoons of powdered Chinese stock [中華だし]
♥ 1 bunch of soumen noodles

1. Flash boil the chicken skins in some water, drain and rinse well under the tap.
2. Boil up a big pot of water (about twice the amount of your serving bowl), add in the chicken skins, sake, ginger and onion.
3. Turn down to low heat and simmer for 15-20 minutes.
4. Remove the chicken skins and use in another recipe. I like to put mine under the grill for 10 minutes with a sprinkle of oil until they are crispy, then sprinkle salt and pepper on for a tasty side dish!

5. Add the Chinese stock powder and soumen noodles. Bring back to the boil for about 3 minutes then serve!