Ingredients with Measurements:
- 4 cups of chicken broth
- 1/2 pound of boneless, skinless chicken thighs, cut into small pieces
- 1/2 cup of sliced carrots
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced bamboo shoots
- 1/2 cup of sliced green onions
- 1/2 cup of sliced daikon radish
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- 1 tablespoon of mirin
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/4 teaspoon of black pepper
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the chicken pieces and cook for 2-3 minutes until they are no longer pink.
3. Add the sliced carrots, shiitake mushrooms, bamboo shoots, green onions, and daikon radish to the pot.
4. In a small bowl, mix together the soy sauce, sake, mirin, salt, sugar, and black pepper.
5. Pour the mixture into the pot and stir well.
6. Reduce the heat to medium-low and let the soup simmer for 15-20 minutes until the vegetables are tender.
7. Taste the soup and adjust the seasoning if necessary.
8. Ladle the soup into bowls and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for boiling the broth
- Medium-low heat for simmering the soup
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 160
- Fat: 4g
- Carbohydrates: 11g
- Protein: 20g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or dashi broth.
- Chicken thighs can be substituted with chicken breast or tofu.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Bamboo shoots can be substituted with water chestnuts or baby corn.
- Daikon radish can be substituted with turnips or parsnips.
Variations:
- Add udon noodles or soba noodles to the soup for a heartier meal.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a beaten egg to the soup and stir gently to create egg ribbons.
Tips and tricks:
- To save time, use pre-sliced vegetables from the grocery store.
- If you prefer a thicker soup, add a tablespoon of cornstarch mixed with water to the soup and stir well.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Garnish the soup with chopped cilantro or parsley for a pop of color.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve the soup with steamed rice or a side salad.
Suggested side dishes:
- Steamed rice
- Side salad
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the seasoning.
Food safety advice:
- Make sure to cook the chicken thoroughly to prevent foodborne illness.
Food history:
- Gomoku Torijiru is a traditional Japanese soup that originated in the Edo period (1603-1868).
Flavor profiles:
- The soup has a savory and slightly sweet flavor with a hint of umami from the soy sauce and mushrooms.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
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Region: Japanese
Taste: Savory, Umami, Rich, Hearty, Comforting