Japanese Chicken Soup
By: Sheri Wetherell
Published: Wednesday, March 2, 2011 - 3:59pm

Ingredients




3 cups kombu dashi soup stock
1 pound boneless chicken thighs, cut into bite-size pieces
1 firm tofu, cut into small blocks
2 pounds Chinese cabbage, chopped
8 shiitake mushrooms, stems removed
1 green onion, or 1 leek, rinsed and diagonally sliced
1 shungiku (chrysanthemum greens)* if available
* ponzu sauce for dipping

Preparation

1 Place kombu dashi soup stock and chicken in an electric pan or donabe pot. Heat the soup and bring to a boil. 2 Skim off any foam or impurities that rise to the surface. 3 Turn the heat to low and simmer the chicken until cooked. 4 Add remaining ingredients and simmer until softened. 5 Serve with ponzu sauce in individual small bowls.

About


Mizutaki is a typical Japanese hot pot soup made with chicken and vegetables. Most nabes (hot pots) are cooked on an electric burner at the table, thus allowing everyone to self-serve.