Chicken and green onion salt soup

 

Ingredients (serves 2)

130g chicken thighs

1 long green onion

150g Chinese cabbage

1/2 stalk enoki mushrooms

1 tablespoon white dashi stock (A)

2 teaspoons shio koji (salted rice malt)

1 teaspoon chicken stock powder (granules)

1/2 teaspoon grated garlic

400ml water

potato starch dissolved in water

2 teaspoons potato starch

2 tablespoons water

1 teaspoon sesame oil

black pepper to taste

Directions

1. Cut the chicken into bite-sized pieces. Thinly slice the green onion diagonally. Cut the Chinese cabbage into 1cm strips. Cut the stems off the enoki mushrooms, cut them into thirds horizontally, and loosen the bottom section. (You can substitute cabbage for Chinese cabbage.)

2. Heat sesame oil in a pot and brown the chicken skin.

Brown the chicken to seal in the juices.

3. Add the green onions, Chinese cabbage, enoki mushrooms, water, and ingredients A, cover, and simmer over low-medium heat for about 10 minutes.

4. Stir in the water-dissolved potato starch and thicken. (Sprinkle in several batches to avoid lumps!)

5. Serve in serving bowls and sprinkle with black pepper to taste.