Ingredients with Measurements:
- 4 cups of chicken broth
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced kamaboko
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Soup pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a soup pot over medium heat.
2. Add the sliced shiitake mushrooms and sauté for 2-3 minutes until they start to soften.
3. Add the chicken broth, soy sauce, and mirin to the pot and bring to a boil.
4. Reduce the heat to low and let the soup simmer for 10-15 minutes.
5. Add the sliced kamaboko to the pot and let it cook for 2-3 minutes until it is heated through.
6. In a small bowl, mix together the cornstarch and water to make a slurry.
7. Slowly pour the slurry into the soup while stirring constantly.
8. Let the soup simmer for an additional 2-3 minutes until it thickens slightly.
9. Season with salt and pepper to taste.
10. Ladle the soup into bowls and garnish with chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 120
Total fat: 4g
Saturated fat: 1g
Cholesterol: 10mg
Sodium: 800mg
Total carbohydrates: 14g
Dietary fiber: 1g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Kamaboko can be substituted with other types of fish cake or tofu.
Variations:
- Add other vegetables such as sliced carrots or bok choy to the soup.
- Use different types of broth such as beef or pork broth for a different flavor.
- Add a beaten egg to the soup for an egg drop effect.
Tips and tricks:
- To make the soup more flavorful, add a dash of sesame oil or grated ginger.
- If the soup is too thick, add more broth or water to thin it out.
- For a spicier soup, add a pinch of red pepper flakes.
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 low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions or cilantro.
Pairings:
This soup pairs well with steamed rice or a side salad.
Suggested side dishes:
Steamed rice or a side salad.
Troubleshooting advice:
If the soup is too thin, add more cornstarch slurry to thicken it. If it is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kamaboko is a type of Japanese fish cake that has been around since the 14th century. It is made by grinding fish into a paste and then shaping it into a cake.
Flavor profiles:
This soup has a savory and slightly sweet flavor from the chicken broth, soy sauce, and mirin. The shiitake mushrooms add an earthy flavor while the kamaboko adds a subtle fish flavor.
Serving suggestions:
Serve this soup as a starter or as a light meal on its own.
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Region: Japanese