Japanese Chicken Soup

Japanese Chicken Soup is an excellent choice for anyone craving a chicken-based soup with a Japanese twist. A hint of ginger is added to the dashi broth, enhancing the flavor and creating a dish rich in umami.

Japanese Chicken Soup is a dish made by adding sautéed chicken to Japanese dashi broth. The seasoning includes grated ginger, sake, salt, and soy sauce. While there is no traditional chicken soup in Japan, I decided to create my own version, and this is the result. This soup is my personal twist on suimono, a traditional Japanese clear soup, enhanced with the addition of chicken.

The key feature of this soup is its rich umami flavor. The umami from the dashi and the chicken combine to create a depth of flavor that is sure to delight. Since I developed this soup, it has become a staple in my collection of chicken soup recipes. I hope you will give this flavorful dish a try at home—it's sure to become a favorite.

There are various types of dashi broth in Japan, such as kombu dashi, bonito dashi, shiitake dashi, and anchovy dashi (click the links to see my recipe pages for each). You can use any type of dashi for this dish, but I especially recommend using bonito dashi. Its distinctive, umami-rich flavor pairs wonderfully with chicken.

While it is ideal to make bonito dashi from scratch using bonito flakes, if that feels like too much trouble, you can also use instant dashi granules or dashi packets instead. A popular option is Hondashi, a granulated dashi product made primarily from bonito. Choose the option that best suits your preference and convenience.

The flavor of chicken varies depending on the cut, but for Japanese chicken soup, chicken thighs are definitely the best choice. Adding juicy thighs not only enhances the soup with rich umami but also provides a satisfying texture.

If you want to switch things up a bit, using ground chicken is another great option. It offers a different texture compared to thighs, giving the dish a nice twist.

This soup primarily consists of dashi broth and chicken, but adding vegetables is highly recommended to enhance both the flavor and texture. Personally, I always include Japanese leeks (naganegi, which can be substituted with regular leeks) when preparing this dish. This is because it adds flavor to the soup and helps reduce the gamey odor from the chicken.

You can add any vegetables you like, not just Japanese leeks. However, since chicken is the star of the dish, I suggest using vegetables in moderation.

Ingredients

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Instructions

🕒 Total: 15 mins mins

If you already have bonito dashi or another type of dashi, start from step 3. In that case, use 1 ⅔ cups (400 ml) of your dashi for 2 servings.

Step 1
Put water in a pot and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.

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Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.

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Step 3
Cut the chicken into small bite-sized pieces. Cut the Japanese leek into about ⅕-inch (5 mm) diagonal slices.

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Step 4
Heat oil in a pot. Once the pot is hot, add the chicken and sauté over medium heat. When the chicken changes color, add the leeks and cook until fragrant.

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Step 5
Return the dashi to the pot, then add grated ginger, sake, and salt. Continue heating until it boils.

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Step 6
Once it comes to a boil, let it simmer for about a minute, skimming off any scum. Then, turn off the heat, add soy sauce, and stir to combine.

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To store

You can store it in the refrigerator for up to 2 days.