Japanese style chicken soup
This is a gorgeous, subtle version of chicken soup. It fits perfectly in a Japanese menu, or it’s a lovely treat on its own. Unbelievably it takes just 15 minutes to make!
Ingredients
Method
- Peel then slice the ginger thinly.
- If the mushrooms are large, cut them in half.
- Cut the meat into bite-size chunks.
- In a saucepan heat the chicken stock with the ginger, soy sauce, mirin, sugar and mushrooms.
- When it reaches boiling point, add the chicken pieces and cook for 5 minutes.
- Meanwhile, thinly slice the spring onions.
- Add the wakame and onion pieces to the soup, cook for one minute.
- Pour into the eggs, stir then cover the soup. Turn off the heat.
- Rest for 2 minutes under cover, then serve.