Crab noodle soup with shiitake, bonito flakes & Shichimi Togarashi

Crab noodle soup with shiitake, bonito flakes & ShichimiTogarashi.

This soup was made with left over crab that we had for dinner yesterday, along with some chicken bones left from a roast we did for lunch.
So 0 waste!
💫First we picked the meat from the bones and left a side.
💫Than roasted bones in the oven for 20-30min.
💫After that transferred bones into the pot, covered with water and added chopped ginger, garlic, spring onions, kombu seaweed and dry shiitake.
💫Simmered for 2 hours.
💫When ready, passed the stock and pick the ginger, kombu sea weed, shiitake and sliced them thinly to garnish the soup.
💫Seasoned the broth with soy sauce.
💫 Separately cooked noodle.

💫 Placed noodles in the bowl, topped with crab & chicken meat, that We left aside earlier, along with the mushrooms, kombu and ginger. Added crispy onion & bonito flakes & of course sprinkled it all with Shichimi Togarashi!
Fantastic!!!! Slurp slurp slurp!
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