Japanese Chicken Soup
Indulge in the soothing flavors of Japanese Chicken Soup, a heartwarming dish that combines tender chicken thighs, earthy shiitake mushrooms, and delicate tofu immersed in a rich, umami-packed dashi broth. Enhanced with aromatic ginger, sweet mirin, and savory soy sauce, this traditional soup delivers a beautifully balanced taste that’s both light and satisfying. Perfectly customizable, serve it over plump udon noodles for a filling meal or enjoy it on its own as a comforting, low-carb option. Ready in just 40 minutes, this easy-to-make recipe makes for an ideal weeknight dinner or a nourishing option during chilly weather. Whether you’re a fan of authentic Japanese flavors or simply seeking a wholesome, one-bowl wonder, this soup is sure to become a favorite.
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Recipe Information
Ingredients
- 500 g chicken thighs (boneless, skinless)
- 1.5 L dashi stock (kombu and bonito-based)
- 1 large carrot
- 4 shiitake mushrooms
- 3 stalks green onion (scallions)
- 20 g ginger
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp salt
- 200 g tofu (silken or firm)
- 400 g udon noodles (optional)
- 2 L water (for boiling noodles, optional)
Instructions
Start by preparing the ingredients. Thinly slice the chicken thighs into bite-sized pieces. Peel the carrot and cut it into thin rounds or matchsticks. Remove the stems from the shiitake mushrooms and thinly slice the caps. Chop the green onions into small pieces, separating the white and green parts. Peel and slice the ginger into thin rounds.
In a large pot, bring 1.5 liters of dashi stock to a gentle simmer over medium heat.
Add the sliced ginger, carrots, and white parts of the green onions to the simmering dashi stock. Let them cook for 5 minutes to infuse the broth with flavor.
Add the sliced chicken thighs into the pot. Simmer gently for 7–8 minutes, skimming off any foam or impurities that rise to the surface.
Stir in soy sauce, mirin, and salt. Taste the soup and adjust seasoning as needed.
Add the shiitake mushrooms and tofu (cut into small cubes) to the pot. Cook for an additional 5 minutes until the mushrooms are tender.
If using udon noodles, cook them in a separate pot of boiling water according to package instructions. Drain and distribute them into serving bowls.
Ladle the hot chicken soup over the cooked udon noodles (if using) or serve as-is in bowls. Garnish each bowl with the green parts of the green onions.
Serve immediately and enjoy your comforting bowl of Japanese Chicken Soup!
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 5884 mg | 256% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 15.1 g | ||
| Protein | 173.9 g | 348% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 924 mg | 71% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2141 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
