Ingredients with Measurements:
- 4 cups of water
- 2 chicken thighs, boneless and skinless
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced enoki mushrooms
- 1/2 cup of sliced oyster mushrooms
- 1/2 cup of sliced shimeji mushrooms
- 1/2 cup of sliced carrots
- 1/2 cup of sliced daikon radish
- 1/2 cup of sliced green onions
- 1/4 cup of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 tablespoon of grated ginger
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Ladle
- Soup bowls
Step-by-Step Instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add the chicken thighs and let them cook for 10 minutes.
3. Remove the chicken from the pot and set it aside to cool.
4. Add the shiitake, enoki, oyster, and shimeji mushrooms to the pot and let them cook for 5 minutes.
5. Add the carrots, daikon radish, and green onions to the pot and let them cook for another 5 minutes.
6. Shred the chicken into small pieces and add it back to the pot.
7. In a small bowl, mix together the soy sauce, mirin, sake, and grated ginger.
8. Add the soy sauce mixture to the pot and let everything simmer for 5 minutes.
9. Season with salt and pepper to taste.
10. Serve the Kinoko Torijiru in soup bowls.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 4g
Saturated fat: 1g
Cholesterol: 40mg
Sodium: 1000mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 5g
Protein: 16g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian version.
- Any combination of mushrooms can be used, depending on availability and preference.
- Carrots and daikon radish can be substituted with other vegetables such as spinach or bok choy.
Variations:
- Add udon noodles to make it a heartier meal.
- Use beef or pork instead of chicken for a different flavor.
- Add a beaten egg to the soup for a creamier texture.
Tips and Tricks:
- To make the soup even more flavorful, use homemade chicken broth instead of water.
- If using tofu instead of chicken, add it to the pot after the vegetables have cooked for 5 minutes to prevent it from falling apart.
- For a spicier version, add a pinch of red pepper flakes.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in traditional Japanese soup bowls with chopsticks and a spoon.
Garnishes:
Garnish with sliced green onions or cilantro for added flavor and color.
Pairings:
Serve with a side of steamed rice and a simple salad for a complete meal.
Suggested Side Dishes:
- Edamame
- Gyoza
- Tempura vegetables
Troubleshooting Advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the vegetables are too crunchy, let them cook for a few more minutes until they are tender.
Food Safety Advice:
- Make sure the chicken is cooked through before shredding and adding it back to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Kinoko Torijiru is a traditional Japanese soup that originated in the Edo period (1603-1868). It is a simple and comforting soup that is often served in Japanese households during the colder months.
Flavor Profiles:
The soup has a savory and slightly sweet flavor from the soy sauce, mirin, and sake. The mushrooms add an earthy and umami flavor, while the ginger adds a subtle spiciness.
Serving Suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Japanese