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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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Peel then slice the ginger thinly.
  2. If the mushrooms are large, cut them in half.
  3. Cut the meat into bite-size chunks.
  4. In a saucepan heat the chicken stock with the ginger, soy sauce, mirin, sugar and mushrooms.
  5. When it reaches boiling point, add the chicken pieces and cook for 5 minutes.
  6. Meanwhile, thinly slice the spring onions.
  7. Add the wakame and onion pieces to the soup, cook for one minute.
  8. Pour into the eggs, stir then cover the soup. Turn off the heat.
  9. Rest for 2 minutes under cover, then serve.