Tori to negi no suimono (Soup)

Total Time
50mins
Prep 25 mins
Cook 25 mins

This is a Japanese delicate suimono soup makes an elegant first course...or final course for that matter

Ingredients Nutrition

Directions

  1. Salt the little chicken cubes lightly, then simmer in water until just barely tender.
  2. Remove from heat and reserve.
  3. Bring the dashi to a simmer, then add the chicken pieces and shiitake mushroom slices.
  4. Bring to a boil, then simmer for 5 minutes.
  5. Strain out the chicken and mushrooms and arrange evenly and in patterns in the 4 soup bowls.
  6. Ladle the hot dashi over these bits, sprinkle each bowl with thinly sliced leeks, cover with lids, and serve immediately.

Reviews

(1)
Most Helpful

I tried this recipe out tonight as an accompanyment to an 'Aust/Asian' style dinner I prepared. I will never tire of the flavours of simple fare such as this. Wonderful. Simple to make and deliciously light on the tummy (at least that's what I told myself as I tucked into seconds). Thank you Tish, "good tucka".

Ian Snell January 08, 2003

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