Tori to negi no suimono (Soup) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a Japanese delicate suimono soup makes an elegant first course...or final course for that matter Ingredients:
1 boneless chicken breast, trimmed and cut into small bite-sized cubes |
salt |
4 dried shiitake mushrooms, soaked in warm water with 1 tsp sugar for 30 minutes,cutting off stem,then sliced finely |
1 small leek, sliced very finely |
4 cups dashi |
Directions:
1. Salt the little chicken cubes lightly, then simmer in water until just barely tender.
2. Remove from heat and reserve.
3. Bring the dashi to a simmer, then add the chicken pieces and shiitake mushroom slices.
4. Bring to a boil, then simmer for 5 minutes.
5. Strain out the chicken and mushrooms and arrange evenly and in patterns in the 4 soup bowls.
6. Ladle the hot dashi over these bits, sprinkle each bowl with thinly sliced leeks, cover with lids, and serve immediately.
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