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Classic
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page 72
is better to make it the day before it is to be used. Soup is always improved by
standing over night. The late Mikado took three or four sips of this soup for
breakfast.
TORI SHIRU
(Chicken Soup)
Two pound chicken (not necessarily young); one half pound of egg noodles; one
half cupful syou sauce; one quarter pound of white mushrooms; one half dozen
water chestnuts; salt, pepper, and sugar.
Thoroughly clean and singe the chicken, and scald feet to peel off scabs or
skin. Cut giblets in small pieces and the chicken in about six pieces, and cover
with three quarts of cold water. Boil all for about three hours, according to
the age of the chicken. While it is boiling wash and cut up the vegetables. Now
make the egg noodles of flour and eggs and roll as thin as paper on a floured
board, then cut in shapes of flowers (chrysanthemums, the Japanese prefer), and
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