Name: Japanese style chicken soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 chicken thigh fillets; 700ml chicken stock; 2 cm ginger; 50 ml Japanese soy sauce; 2 Tbsp Mirin; 2 tsp light brown sugar (soft); 150g shiitake mushrooms; 6 spring onions; 1 handful of dried wakame (seaweed) pieces; 4 eggs, slightly beaten

Japanese style chicken soup

7 Apr 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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

4 chicken thigh fillets
700ml chicken stock
2 cm ginger
50 ml Japanese soy sauce
2 Tbsp Mirin
2 tsp light brown sugar (soft)
150g shiitake mushrooms
6 spring onions
1 handful of dried wakame (seaweed) pieces
4 eggs, slightly beaten

Instructions

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.