Japanese chicken soup

Japanese chicken soup

For Japanese chicken soup first cook a strong chicken broth. For this, rinse a soup chicken. Put it into a pot. Add water. Clean soup vegetables, chop coarsely and add. Peel and chop the onion and add. Put lid on. Bring to the boil. Add a good pinch of salt. Skim off foam. Simmer chicken for 60 minutes. Remove chicken and vegetables from pot. Peel and finely dice ginger and add to chicken soup with 1 tsp soy sauce. For the Japanese chicken soup, cut the chicken breast fillet into fine strips. Mix with 2 tsp soy sauce. Peel the carrots and celery. Grate into fine strips. Add the chicken meat with the vegetables. Briefly bring Japanese chicken soup to the boil. Simmer gently for 15 minutes. Cut leek and onion into rings. Add and cook for 5 minutes. Add Mirin rice wine. Season Japanese chicken soup with salt and pepper.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
231 kcal
15 g
26 g
8 g

(C)opyright by Marions Kochbuch