Japanese Country Chicken and Vegetable Soup
This comforting Japanese country-style soup is filled with tender chicken, daikon, taro, tofu, and napa cabbage in a light dashi broth. It's a cozy, nourishing one-pot meal with gentle savory flavor and plenty of vegetables, perfect for a chilly day.
Servings6 Portions
Prep Time25 Mins
Cook Time50 Mins
Difficulty
Easy
Ingredients
6
- chicken breast meat150 g
- daikon radish200 g
- carrot100 g
- satoimo (taro potatoes)100 g
- aburaage2 small
- tofu0.3 block
- Chinese cabbage2 large leaves
- dashi stock1200 ml
- garlic2 clove
- soy sauce2 tbsp
- sake2 tbsp
- salt0.3 tsp
- sugar2 tsp
- green onions or scallions1 stalk
Step-by-Step Instructions
01
Cut the chicken into bite-size pieces. Peel and chop the daikon, carrot, and satoimo into evenly sized chunks. Slice the Chinese cabbage into large pieces. Briefly blanch the aburaage in boiling water, drain well, and cut into thin strips. Grate the garlic and finely slice the green onion.
02
Heat a little oil in a large pot over medium heat. Add the chicken and cook, stirring, until the surface is no longer pink and the meat begins to turn opaque.
03
Add the carrot, daikon, satoimo, and Chinese cabbage to the pot. Stir-fry for 2 to 3 minutes, until the vegetables begin to soften slightly.
04
Pour in the dashi stock, then add the grated garlic and aburaage. Bring the soup to a boil, reduce the heat to low, and simmer gently.
