JAPANESE CHICKEN BROTH SOUP RECIPE RECIPES

EASY JAPANESE STEAKHOUSE SOUP RECIPE | ALLRECIPES

Easy Japanese Steakhouse Soup Recipe | Allrecipes image

This is a broth that I made with a few ingredients, and the end result is delicious. Add almost anything to it. I added vegetables, and boneless chicken breast. This is an easy, flexible recipe.

Provided by Cooking kid

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 cups chicken stock
1 cup water
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 tablespoons soy sauce
2 skinless, boneless chicken breast halves - cubed
¼ pound fresh snow peas, trimmed and halved
1 carrot, chopped
3 fresh mushrooms, sliced
2 green onions, chopped

Steps:

Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.

Nutrition Facts : Calories 95.4 calories, CarbohydrateContent 6.5 g, CholesterolContent 29.8 mg, FatContent 1.8 g, FiberContent 1.7 g, ProteinContent 13.5 g, SaturatedFatContent 0.5 g, SodiumContent 1004.7 mg, SugarContent 2.8 g

JAPANESE CHICKEN SOUP RECIPE - FOOD.COM

Japanese Chicken Soup Recipe - Food.com image

This is a very simple, versatile soup adapted from a recipe called Kenchin-Jiru. You can also use pork, beef or your favorite seafood. I sometimes add konyaku to this dish just for something different. (times are estimates)

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup boneless skinless chicken (cut to bite size pieces)
1 carrot, cut bite size
1 onion, cut into chunks
1 celery, sliced thin at an angle
1 potato, cut into half rounds
1 daikon radish, cut into half rounds
10 ounces firm tofu, cut into 1 inch cubes
1 1/2 tablespoons sesame oil
4 -6 cups reduced-sodium chicken broth
1/2 cup miso (dissolved in some water)
1 tablespoon soy sauce (I use kikkoman lite)
2 stalks green onions, finely sliced for garnish

Steps:

Stir fry chicken and vegetables in oil over medium heat for a few minutes.
Add broth; bring to a boil, then lower heat to simmer.
Add half of the miso mix.
When vegetables are cooked, add remaining ingredients (except green onion).
Garnish with green onion.

Nutrition Facts : Calories 280.6, FatContent 11.8, SaturatedFatContent 2.2, CholesterolContent 0, SodiumContent 1628.2, CarbohydrateContent 31.1, FiberContent 6.2, SugarContent 7.7, ProteinContent 17.2

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