In Japan, chicken soup is known as torijiru. Typically it starts with dashi, which is made from boiling konbu (kelp) and katsuobushi (dried skipjack tuna flakes), and not by boiling the chicken (whole chicken is not typically available in Japanese supermarkets). Main ingredients are chicken & noodles.
Ingredients for 4 portions
| Qty | Unit | Description |
|---|---|---|
| 1 | Litre | Chicken broth / Ja p. dashi |
| 0.2 | Kg | Chicken |
| 0.1 | Kg | Udon noodles |
| 0.08 | Kg | Bok choy |
| 0.05 | Kg | Mushroom |
| 0.02 | Kg | Mirin |
| 0.01 | Kg | Salt |
| 0.005 | Kg | Red chilly |
| 0.01 | Kg | Coriander |
Method
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- Blanch the vegetables and meats in a separate stock and then add to light consomme
- Boil noodles and add to the stock. Cook for 3-5 mins
- Season the soup and flavor with mirin
- Serve garnished with coriander sprigs