Japanese vegetable soup with chicken

Ingredients for 4 servings:

• 150 g chicken breast or chicken leg
• 150 g radish(s)
• 80 g carrot(s)
• 8 mushrooms (shiitake), dried
• ½ bunch of spring onions
• 100g tofu
• 2 tbsp oil
• 4 cups vegetable broth or dashi broth
• 4 tbsp soy sauce
• ½ tsp sugar
• 1 tbsp potato flour
• 5 tbsp water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the shiitake mushrooms in water for at least 1 hour beforehand. Cut the poultry into 1 cm cubes. Peel the radish, quarter it lengthwise, and then cut it into cubes. Peel the carrots, halve it, and cut it diagonally into thin slices (diamonds). Trim the onion and slice it into rings. Heat the oil in a pan, brown the meat, then add the vegetables and let it cook briefly. Add the vegetable or dashi stock to the pan, season with soy sauce and sugar. Drain the soaked shiitake mushrooms and add them to the soup. Now simmer everything over low heat for about 15 minutes. After the cooking time, cut the tofu into 1 cm cubes and add it to the stock. Finally, while the soup is still gently simmering, thicken it with the stirred starch and serve. Enjoy.