Tori to Negi No Suimono Soup
Warm your soul with **Tori to Negi No Suimono Soup**, a quintessential Japanese clear soup that’s as light as it is flavorful. Featuring tender, bite-sized pieces of chicken thigh and delicately softened negi (Japanese green onions), this recipe showcases the subtle umami of a homemade dashi stock made from kombu and katsuobushi. A splash of soy sauce and mirin adds depth, while the simplicity of the preparation lets the natural flavors shine. This 30-minute, low-calorie soup is both comforting and elegant, making it perfect as a starter or a light main course. Garnish with fresh parsley or mitsuba for a touch of freshness, and enjoy a steaming bowl of this authentic Japanese dish that’s as nourishing as it is satisfying. Keywords: Japanese clear soup, Tori to Negi No Suimono, chicken and green onion soup, dashi recipe.
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Recipe Information
Ingredients
- 200 grams Chicken thigh (boneless, skinless)
- 2 stalks Green onion (negi)
- 1000 ml Water
- 10 grams Kombu (dried kelp)
- 15 grams Katsuobushi (bonito flakes)
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin
- 0.5 teaspoon Salt
- 2 sprigs Fresh parsley or mitsuba (optional, for garnish)
Instructions
1. Prepare the dashi stock: Place the kombu in a pot with 1000 ml of water. Let it sit for 20 minutes (optional, but enhances flavor). Heat the pot over medium heat until just before boiling. Remove the kombu.
2. Add the katsuobushi to the hot water. Simmer for 2-3 minutes, then turn off the heat. Let it steep for 5 minutes before straining the dashi into a clean pot. Discard the katsuobushi.
3. While the dashi is being prepared, trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
4. Slice the green onions on a slight diagonal into 2-inch pieces for better presentation.
5. Bring the prepared dashi stock to a gentle simmer over medium heat. Add the soy sauce, mirin, and salt, stirring to combine.
6. Add the chicken pieces to the simmering broth. Skim off any foam or impurities from the surface to keep the broth clear.
7. After 5-7 minutes, when the chicken is cooked through, add the green onions to the pot. Simmer for another 2 minutes, allowing the onions to soften slightly while retaining their color.
8. Taste the broth and adjust seasoning if necessary. Turn off the heat.
9. Ladle the soup into individual bowls. Garnish with fresh parsley or mitsuba if desired.
10. Serve immediately and enjoy the light and soothing flavors of this traditional Japanese soup.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 8.8 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 687 mg | 15% | |
*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.
