Chicken & vegetable soup recipe

Ingredients /nutrition

• 1 1/2 l water
• 250g boneless chicken meat, cut into bite size pieces
• 1 sliced carrots
• 250 g sliced pumpkin
• 150 g sliced bamboo shoots
• 3 tsp dashi powder
• 3 tbsp soy sauce
• 2 1/2 tbsp sake
• 2 1/2 tbsp mirin

Methods / instructions

1. Bring water to boil and add in chicken.
2. Cook under medium heat for 2 minutes and stir in vegetables.
3. Add in remaining ingredients and bring to boil.
4. Boil for 5 minutes, reduce heat and simmer gently for 25 minutes.
5. Serve hot.

Servings: 4

More Japanese Cookery: Teriyaki | Japanese lunch, dinner | Sushi Sashimi