Japanese Chicken Soup is a light, umami-rich broth rooted in the foundational flavors of dashi and tender chicken thigh. It boasts a health-conscious profile, being both low-carb and gluten-free, while also delivering a nutritious soup packed with essential vitamins and minerals.
Remarkably simple to prepare, this soup requires minimal effort and can be ready in under 10 minutes, making it an ideal winter companion to both warm your body and complement any Japanese style meal.
How to make Japanese Chicken Soup?
- Start by boiling water with bonito flakes, for a deeper umami touch, incorporate kombu dried seaweed or opt for a quicker route with 1/4 tsp hondashi per cup of water.
- Once the dashi is prepared, introduce bite-sized chicken thigh cubes, soy sauce, Japanese sake, and salt, letting them simmer for 5-6 minutes on medium heat.
- Pour the soup into a bowl, garnishing with freshly chopped green onion. Adjust the taste with salt if required, and for an added kick, sprinkle some shichimi togarashi red pepper on top.
What ingredients do I need to make Japanese chicken soup?
- Chicken Thigh – boneless and skinless chicken thigh cut into bite sized cube pieces.
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Salt – sea salt preferred.
- Green Onion – freshly chopped green onion scallions.
What is Dashi
Dashi is a staple Japanese broth derived from boiling bonito flakes, kombu, or a combination of the two, infusing dishes with a distinct savory and umami depth.
For added convenience, many choose dashi packets, pre-packed with bonito flakes, mushrooms, and kombu seaweed, or simply use hondashi powder. These alternatives simplify the dashi-making process, ensuring an easy extraction of umami flavors.
What to do with leftover?
Store leftovers, store in an airtight container in the fridge for up to 10-14 days. For best results, reheat on a stovetop pot, though a microwave can also be used.
Looking for other Japanese soup recipes recipes?
- Tonjiru Pork Miso Soup
- immi Black Garlic Chicken Ramen
- Japanese Meatball Dango Soup
- Miso Soup
- Beef Udon
Japanese Chicken Soup
- Gather all the ingredients.
- In stove top pot, make 4 cups of Dashi. Note - if using hondashi powder, use 1 tsp of hondashi and 4cups of water.
- In the meantime, cut chicken thighs into 1/2 x 1/2 inch bite size pieces and set aside.
- Bring Dashi to a boil on high heat. Once boiling, reduce heat to medium and add chicken, Soy Sauce, salt and Japanese sake. Cook for 5-6 minutes uncovered.
- In the meantime, finely slice green onions and set aside (we sliced them at 45 degree for this recipe, but you can slice them however you like).
- Once 5-6 minutes has passed, transfer soup to serving bowl and top with green onions.
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