Japanese Style Chicken in a Pot Soup
Transport your taste buds to Japan with this hearty and nourishing Japanese Style Chicken in a Pot Soup! Packed with tender, bite-sized chicken thighs, earthy shiitake mushrooms, crisp napa cabbage, and vibrant root vegetables like carrots and daikon radish, this soup combines wholesome ingredients with bold, umami-rich flavors. A fragrant broth infused with soy sauce, mirin, sake, ginger, and garlic creates the perfect base, while dashi stock elevates the authentic Japanese flair. Served over chewy udon noodles and topped with garnishes like toasted sesame seeds, fresh cilantro, and spring onions, this one-pot wonder is as satisfying as it is simple to prepare. Ready in just an hour, this comforting meal is perfect for weeknight dinners or cozy gatherings. Optimize your mealtime with this nutritious, flavor-packed chicken soup inspired by Japanese hot pot traditions!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 150 grams shiitake mushrooms, sliced
- 2 large carrots, peeled and thinly sliced
- 200 grams daikon radish, peeled and cut into half-moons
- 200 grams napa cabbage, chopped
- 4 stalks spring onions, sliced
- 20 grams ginger, thinly sliced
- 3 cloves garlic cloves, minced
- 60 ml soy sauce
- 60 ml mirin
- 60 ml sake
- 1.5 liters dashi stock or low-sodium chicken broth
- 400 grams udon noodles, cooked according to package instructions
- 200 grams tofu (optional), cubed
- 1 teaspoon sea salt
- 1 tablespoon toasted sesame seeds (for garnish)
- 2 tablespoons fresh cilantro (for garnish)
Instructions
1. Prepare the chicken by cutting it into bite-sized pieces and set aside.
2. In a large pot, heat 60 ml sake, 60 ml mirin, and 60 ml soy sauce over medium heat. Stir in the garlic and ginger, cooking for 2 minutes until fragrant.
3. Add the dashi stock (or chicken broth) to the pot and bring to a gentle simmer.
4. Once simmering, add the chicken pieces and cook for 10-12 minutes until the chicken is tender and cooked through.
5. Add the sliced shiitake mushrooms, carrots, daikon radish, and cubed tofu (if using). Simmer for an additional 10 minutes until the vegetables become tender.
6. Stir in the chopped napa cabbage and let it wilt for 2-3 minutes.
7. Taste the broth and adjust seasoning with sea salt as needed.
8. Divide the cooked udon noodles evenly among serving bowls.
9. Ladle the hot soup with chicken and vegetables over the noodles in each bowl.
10. Garnish with toasted sesame seeds, sliced spring onions, and fresh cilantro.
11. Serve hot and enjoy this comforting Japanese-style chicken soup!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.0 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 288 mg | 22% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1152 mg | 25% | |
*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.
