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.
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Servings: 2
Ingredients
- 3.5 oz boneless chicken thigh
- 1.76 oz Japanese leek (naganegi) (it can be substituted with regular leek)
Bonito dashi:
- 2 cups water
- ½ cup bonito flakes (katsuobushi)
Seasonings:
- ¼ tsp grated ginger
- 1 tsp sake
- ⅓ tsp salt
- ½ tsp soy sauce
Instructions
- 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.
- 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 having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.
- Cut chicken into small bite-sized pieces. Cut Japanese leek into about ⅕-inch (5 mm) diagonal slices.
- 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.
- Return the dashi to the pot, then add grated ginger, sake, and salt. Continue heating until it boils.
- 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.
Notes
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 139.31kcal Carbohydrates: 4.02g Protein: 10.26g Fat: 8.31g Saturated Fat: 2.23g Polyunsaturated Fat: 1.75g Monounsaturated Fat: 3.42g Trans Fat: 0.04g Cholesterol: 50.29mg Sodium: 540.16mg Potassium: 173.78mg Fiber: 0.47g Sugar: 1g Vitamin A: 454.57IU Vitamin C: 3.01mg Calcium: 26.71mg Iron: 0.9mg
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