Chicken vegetable soup
Savoury chicken and vegetable soup
Serves 4
1½ litres (6 cups) water
300g (10oz) boneless, deskinned chicken meat, cut into bite-sized pieces
1 large or two small carrots, cut into chunks
250g (8oz) pumpkin, skin and seeds removed, cut into chunks
180g (6oz) bamboo shoots, sliced into bite-sized chunks
3 tsp dashi powder
3 tbs soya sauce
3 tbs sake
3 tbs mirin
First
Bring the water to the boil in a large saucepan. Add the chicken pieces and
cook over medium heat for two mins, removing any scum from the surface with
a spoon. Add carrot, pumpkin and bamboo shoots. Stir in the dashi powder,
soya sauce, sake and mirin. Return to the boil and cover the pan. Boil rapidly
for five minutes, then reduce heat and simmer covered for 20 minutes, or until
veggies are tender.
Second
Let stand for 10 mins before serving in small bowls with a little of the cooking
liquid.