Japanese style chicken soup
7 Apr 2015
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.
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Categories
- Meal Type: - Lunch - Main - Soup - Supper
- Cuisines: - Japanese
- Ingredients: - Chicken & Turkey
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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