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“A nice Japanese soup that it's cooking while you eat it! The pot is set in the middle of the table on a burner. It's a winter dish which I ate a lot with my husband in Japan and we especially enjoyed the one with salmon.You can add anything else that comes to mind.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook shrimps in enough water to cover, add salt. When cooked, drain and set aside.
  2. Slice the chicken meat, carrot, and bamboo shoots very thin.
  3. Slice shoots lengthwise and cut each slice in 2 or 3 pieces. The pieces must not be too large. Bamboo shoots in cans must be drained before using.
  4. Cover with stock, add the shrimps, season with salt and cook for 4 to 5 minutes.
  5. Add soy sauce according to your individual taste.

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