Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan

Home >> SOUP Recipes



180g boneless chicken thighs, 120g hard tofu, 1 small carrot, 2 stems of celery, 1T oil, 2 stems of spring onion, 2 tsp salt, some shichimi spice powder.

(1) 1 tsp mirin, 1 tsp chicken bouillon powder.
(2) 1 cup of water, 1 cup of chicken broth.
(3) 1T soy sauce, 1 tsp salt.


1. Rinse boneless chicken thighs in running water for 6 minutes; Drain; Blanch in boiling water with 1 tsp salt for 30 seconds; Lift the chicken up immediately and rinse in running water till cool; Drain; Discard the skin; Trim off the fat; Cut into cubes; Marinate in seasoning (1) for 45 minutes.
2. Peel, rinse and cut off both ends of a carrot; Cut into thin match stick.
3. Discard the leaves of celery; Tear off the hard tissue; Rinse in running water briefly; Drain; Cut into thin match stick.
4. Rinse, drain and cut off both ends of spring onion; Chop.
5. Drain hard tofu; Soak in water with some salt for 15 minutes; Lift the tofu up and drain; Cut into coarse pieces.
6. Add 1T oil to a non-stick saucepan; Swirl the pan to evenly coat the bottom of the pan; Heat over a medium heat; Add the chicken, tofu, carrot and celery; Saute over a medium heat for 2 minutes; Add seasoning (2); Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat till the carrot is tender; Stir in seasoning (3); Turn off the heat; Arrange in serving bowls; Sprinkle with some shichimi spice powder; Garnish with the spring onion; Serve hot.