Tokyo Chicken Soup
Very East meets West. An All-American classic soup with Japanese ingredients makes this a unique fusion recipe!30 m 2
- 1.5 lbs of chicken
- 4 cups of distilled water
- 4 tsp of Hojicha Tea
- 3/4 tsp Kelp granules
- 1.4 cup scallions
- 1/2 cup bamboo shoots
- 1/2 cup matchstick carrots
- 1/2 cup gingered mushrooms
Create chicken stock with Chicken, tea, scallions and water. Bring to a boil. Lower heat. Cover and add shoots, carrots.
Flash cook slivered mushrooms in 2 Tbl of oil and 4-5 slices of diced ginger.
Add mushrooms and ginger (not the oil) to the soup.
Simmer for another 10-15 minutes to draw out flavors and enjoy.