Udon with Rabbit and Chinese Cabbage

One portion of this Japanese soup has everything you need: hearty noodles, vitamin cabbage, spicy ginger, and tender rabbit meat. You can feed the whole family with udon noodles - it will be soulful!

Ingredients

• 1 small rabbit
• 300 g udon noodles
• 1 head of Chinese cabbage
• 1 large stalk of leeks
• 4 cm fresh ginger root
• half a head of garlic
• 1 bunch of green onions
• 2 tbsp. l. vegetable oil
• 1 star anise
• salt, black pepper
• 3 hard-boiled eggs and soy sauce, to serve

Directions

1. Peel the garlic and ginger. 1/2 finely chop, the rest cut into slices. Cut off the green part of the leek, rinse and slice.
2. Fill the rabbit in a large saucepan completely with cold water. Bring to a boil, season with salt and reduce heat to low. Remove the foam, add the green leek, star anise, ginger and garlic slices. Cook for 1.5 hours with little or no boiling.
3. Chop Chinese cabbage, white leek and green onion thinly. Chopped ginger, garlic and the white part of green onions, fry with vegetable oil, 2 minutes. Add Chinese cabbage, stir. Peel the eggs and cut in half.
4. Strain the broth, remove the rabbit from the bone and cut into medium slices. Season the broth with fried spicy vegetables, add salt and pepper if desired. Bring to a boil and keep hot.
5. Cook the noodles in a large amount of salted boiling water according to the instructions on the package. Place in a colander and place in deep bowls. Pour with broth, top with rabbit meat and halves of eggs. Sprinkle with green onions and serve with soy sauce.