Tori to negi no suimono (Soup)

READY IN: 50mins
Recipe by Tish

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

Top Review by Ian Snell

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".

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.

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