Chicken Soup

• 1 3-lb. stewer chicken, cut up
• 1 lb Island spare rib, cut in 2″ pieces
• 2 qts. water
• 2 strips nishime konbu, soaked, washed, and tied in knots — cut in pieces
• 2 carrots, cut in 3/4″ pieces
• 1½ lb chinese squash, cut in 1″ chunks and soaked in salted water for 15 minutes, drain
• 1 heaping t. Hawaiian salt
• dash msg.
• 1 T. ginger
• Mustard cabbage, parboiled

Simmer chicken for 45 minutes. Add spareribs and konbu and cook for 1 hour. Remove scum and fat.

Add carrots and squash, salt, msg, and ginger.

Always have enough liquid to cover.

Garnish with mustard cabbage.