Japanese Chicken and Mushroom Soup

"Light and refreshing easy soup."
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • FOR THE CHICKEN BROTH: Place all the ingredients in a saucepan and bring to the boil.
  • Cover and simmer over low heat for 1 hour.
  • Cool and strain through a very fine sieve to make as clear a broth as possible.
  • Cover and refrigerate.
  • Remove all particles of fat that settle on top.
  • Yield: 8 cups.
  • FOR THE CHICKEN AND MUSHROOM SOUP: Cut chicken breast into long slivers.
  • Place in a bowl.
  • Pour sake on top and marinate 30 to 40 minutes.
  • Cut the mushrooms into small quarters.
  • You may add one imported dried mushroom for more flavour if you wish.
  • Drain the chicken, reserving the sake.
  • Roll each piece of chicken in rice flour or cornstarch.
  • Drop into a saucepan of boiling water and poach 10 minutes.
  • Remove with a slotted spoon and set aside.
  • Bring the chicken broth to the boil, add the reserved sake and taste for salt.
  • Add mushrooms and simmer 5 minutes.
  • Add the chicken pieces.
  • To serve, place a few pieces of chicken and some mushrooms in individual bowls, then fill the bowl with broth.
  • Top with a paper-thin slice of lime or lemon.
  • Serves 6.
  • *If you don't have chicken bones then use altogether for the chicken broth 3 pounds of chicken wings.
  • Madame Benoit's World of Food.

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