KOMPAS.com – When it rains, one of the delicious menus to eat is soup. If you are bored with ordinary chicken soup, you can make Japanese-style vegetable chicken soup.
The ingredients used in this recipe include: Dashi based bonito flakes or konbu. You can use Dashi instant which is widely sold on the market.
There are some mirin And shoyu. If you don’t consume it mirinyou can replace it with grape juice combined with lemon juice and granulated sugar.
The following is the recipe and method for making vegetable chicken soup, quoted from the book “Soup Recipe as Delicious as a Japanese Restaurant” the work Dapur 2 Iboe (2012) published by PT Gramedia Pustaka Utama.
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Material:
- 750 ml stock Dashi
- 100 gr carrots (peeled, thinly sliced)
- 8 mushrooms shitakes (set aside the stalk, thinly slice)
- 1 tbsp grape juice (mix with lemon juice and sugar)
- 1 tbsp shoyu (Japanese soy sauce)
- 250 gr chicken meat (cut into cubes)
- 1/2 tsp salt
How to make vegetable chicken soup
- Add stock Dashi into a frying pan, cook over high heat until boiling. Add chicken meat, cook again until the meat softens. Set aside any scum and fat that floats on the surface.
- Add the carrots and mushrooms, then reduce the heat to low. Cover the pan and cook the carrots until softened.
- Pour in the grape juice mixture and shoyuthen add salt. Cook and stir, remove from heat, serve.
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