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200g boneless chicken thigh, 1 block of medium hard tofu, 180g daikon radish, some spring onion, some salt.

(1) some ground white pepper. 1/4 tsp sesame oil, 1/4 tsp mirin, 1/4 tsp salt.
(2) 1 cup of chicken broth, 3 cups of water.
(3) 1/4 tsp soy sauce, 1 tsp mirin.


1. Rinse chicken thigh; Blanch in boiling water with some salt for 20 seconds; Immediately lift the chicken up and rinse in running water till cool; Drain; Discard the skin; Cut into slices; Marinate in seasoning (1) for at least 40 minutes.
2. Peel, rinse and cut off both ends of daikon radish; Cut into slices.
3. Rinse spring onion; Cut off the roots; Chop.
4. Drain tofu; Cut into pieces.
5. Pour seasoning (2) into a pot; Bring to the boil over a high heat; Add the daikon radish; Bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 30 minutes; Uncover; Add the chicken and the tofu; Bring to the boil over a medium heat; Cook over a low heat for 5 minutes; Flavor with seasoning (3); Turn off the heat; Arrange in serving bowls; Garnish with the spring onion.