Tori To Negi No Suimono Soup Recipe

Experience the exquisite flavors of Japan with this Tori to Negi no Suimono, a delicate and elegant chicken and leek clear soup. Perfect as a sophisticated first course or a light yet satisfying finale to your meal. This recipe features tender chicken, savory shiitake mushrooms, and subtly sweet leeks in a flavorful dashi broth. Easy to follow instructions guide you to creating this stunning and delicious Japanese soup in under an hour.

Prep Time 20 mins
Cook Time 50 mins
Calories 82.4 kcal
Protein 16g
Rating 4.0 (1 Reviews)
Tori To Negi No Suimono Soup 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tori To Negi No Suimono Soup

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How to Make Tori To Negi No Suimono Soup

  1. Gently salt 150g of cubed chicken breast. Simmer in 500ml of water over medium-low heat until just barely tender (about 10-15 minutes).
  2. Remove the chicken from the broth and reserve the cooking liquid. Set the chicken aside.
  3. In a separate saucepan, bring 600ml of dashi stock to a simmer. Add the reserved chicken and 50g of thinly sliced shiitake mushrooms.
  4. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
  5. Carefully strain the soup to remove the chicken and mushrooms. Arrange the chicken and mushrooms evenly and attractively in four soup bowls.
  6. Ladle the hot dashi broth over the chicken and mushrooms. Garnish each bowl with 20g of thinly sliced leeks. Cover the bowls with lids and serve immediately to maintain the soup's warmth.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

5g

Fat

4g

Carbs

1g