Japanese soup with chicken and tofu dumplings
This light and nutritious soup recipe is inspired by the tastes of Japan.
- Serves4
- Preparation Time30 mins
- Cooking Time15 mins
Nutrition per serving
- Energy155 Kcals
Ingredients
- 30 g leek (green part)
- 20 g fresh ginger
- 100 g Chinese cabbage
- 4 shiitake mushrooms (or porcini mushrooms)
- 30 g leek (white part)
- 200 g skinless chicken thigh meat
- 80 g firm tofu
- 1 fresh egg
- 3 tbsp Kikkoman Naturally Brewed Soy Sauce
- 1 tbsp. sugar
- 1 tsp. potato flour
For the soup
- 1000 ml dashi (or chicken stock)
- 3 tbsp Kikkoman Naturally Brewed Soy Sauce
- 2 pinches of salt
- Sansho pepper (or white pepper)
Method
Trim, wash and finely chop the green part of the leek. Peel and finely chop the ginger. Cut the Chinese cabbage leaves into fine strips and the mushrooms into thin slices. Cut the white part of the leek into fine strips, place in cold water for approx. 15 minutes and drain well.
Cu the chicken into pieces. Dab the tofu dry and puree with the chicken in a blender. Mix well with the green leek, ginger, egg, Kikkoman soy sauce, sugar and potato flour.
Bring the ingredients for the soup to the boil. Use two teaspoons to form round dumplings from the chicken mixture, carefully add to the soup and cook for approx. 3-4 minutes. Add the Chinese leaves and shiitake mushrooms and continue simmering for another 2-3 minutes. Pour the soup into bowls, garnish with the white leek strips, sprinkle with pepper and serve.
