三文鱼味噌乌冬面Miso Salmon Udon Noodles Soup

用滚水川烫鸡壳，洗净后和所有其他汤底材料放入1.5公升清水里，煮25-30分钟，然后过滤渣滓。Blanch chicken carcass in boiling water. Rinse and drain. Bring 1.5 litres water to a boil. Add the blanched chicken carcass and all stock ingredients， cook for 25-30 minutes. Strain the stock and discard impurities.

把红萝卜和香菇放入汤底里，煮10分钟后加入调味料。Add carrot and mushrooms into the soup. Cook to a gentle boil for 10 minutes then stir in seasoning.

加入乌冬面、韩国泡菜、菜心及三文鱼片，再煮3-4分钟即可，吃前撒上青葱粒和芫荽叶。Add udon noodles，kim chi，choy sum and salmon fillet into the soup. Cook for 3-4 minutes. Dish out and serve with spring onion，coriander leaves. Serve immediately.