Japanese Chankonabe Soup with Chicken and Tofu | Warming Sumo Soup
(0)
45 min
Under an hour
Kifli Kukták
A chankonabe a japán szumóbirkózók legendás, gazdag és tápláló levese. Omlós csirkecombfilé, selymes tofu, zsenge fejes káposzta, aromás shiitake gomba és roppanós sárgarépa fő össze a gyömbéres, fokhagymás csirkealaplében. Laktató, melengető őszi fogás az egész családnak!
Ingredients
Preparation method
Preparation
Cut the chicken thigh fillets into bite-sized pieces. Drain the tofu and cut into 2-3 cm cubes. Prepare the vegetables: cut the white cabbage into larger squares, slice the carrot diagonally, remove the stems of the shiitake mushrooms and halve the caps. Cut the spring onions into 4-5 cm pieces, and finely grate the ginger and garlic.
Cooking
Heat the sesame oil in a large pot or saucepan, add the grated ginger and garlic, and saute over low heat for 1 minute until fragrant.
Pour in the chicken stock, add the soy sauce and cane sugar. Bring the soup to a boil over medium heat.
Chef's tip
If you want to make the soup even heartier, cook a portion of udon noodles directly in it at the end or serve it with freshly cooked rice.
Stored in an airtight container in the refrigerator, chankonabe soup keeps well for 2-3 days, and the flavors blend together even better when reheated.
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