Ingredients for Tori To Negi No Suimono Soup
- Boneless Chicken Breast
- Salt to taste
- Shiitake Mushrooms
- Leek
- 600ml dashi stock (can substitute with 600ml chicken broth for convenience)
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How to Make Tori To Negi No Suimono Soup
- Gently salt 150g of cubed chicken breast. Simmer in 500ml of water over medium-low heat until just barely tender (about 10-15 minutes).
- Remove the chicken from the broth and reserve the cooking liquid. Set the chicken aside.
- In a separate saucepan, bring 600ml of dashi stock to a simmer. Add the reserved chicken and 50g of thinly sliced shiitake mushrooms.
- Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
- Carefully strain the soup to remove the chicken and mushrooms. Arrange the chicken and mushrooms evenly and attractively in four soup bowls.
- 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