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Tokyo Chicken Soup

Madam Potts TeaChef Level 1

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.

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