Ingredients with Measurements:
- 4 cups of chicken broth
- 1 cup of sliced bamboo shoots
- 1 cup of sliced cooked chicken breast
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 green onions, thinly sliced
- 1 tablespoon of grated ginger
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring the chicken broth to a boil.
2. Add the sliced bamboo shoots and cook for 5 minutes.
3. Add the sliced cooked chicken breast, soy sauce, mirin, salt, and sugar to the pot.
4. Cook for another 5 minutes.
5. Add the thinly sliced green onions and grated ginger to the pot.
6. Cook for an additional 2 minutes.
7. Ladle the soup into soup bowls and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 12 minutes
5. Temperature:
Boiling
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat per serving: 2g
Carbohydrates per serving: 6g
Protein per serving: 20g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth.
- Sliced bamboo shoots can be substituted with sliced water chestnuts.
- Cooked chicken breast can be substituted with cooked tofu.
Variations:
- Add sliced mushrooms to the soup.
- Add a beaten egg to the soup for a more filling meal.
Tips and tricks:
- Use low-sodium chicken broth to reduce the sodium content of the soup.
- Add more or less soy sauce and mirin to adjust the flavor to your liking.
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 heated through.
Presentation ideas:
Garnish the soup with thinly sliced green onions and a sprinkle of sesame seeds.
Garnishes:
Thinly sliced green onions and sesame seeds.
Pairings:
Serve the soup with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Steamed rice and pickled vegetables.
Troubleshooting advice:
- If the soup is too salty, add more chicken broth to dilute the flavor.
- If the soup is too bland, add more soy sauce and mirin to adjust the flavor.
Food safety advice:
Make sure to cook the chicken breast to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Suimono is a clear soup that is a traditional Japanese dish. It is often served as a starter to a meal.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the soy sauce and mirin. The ginger adds a subtle spiciness to the soup.
Serving suggestions:
Serve the soup in individual soup bowls with chopsticks and a spoon.
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Region: Japanese