Japanese soup with chicken and tofu dumplings

Total time 45 mins
30 mins preparation time
15 mins cooking time

Ingredients

4 portion(s)
30 g
leek (green part)
20 g
fresh ginger
100 g
Chinese cabbage
4 
shiitake mushrooms (or porcini mushrooms)
30 g
leek (white part)
200 g
chicken drumstick meat
80 g
solid tofu
1 
fresh egg
1 tbsp
sugar
1 tsp
potato flour

For the soup:

1,000 ml
dashi (or chicken stock)
2 pinch
of salt
Sansho pepper (or white pepper)
Nutritional facts (per portion): 651 kJ  /  155 kcal

Preparation

Step 1

Trim, wash and finely chop the green part of the leek. Peel and finely chop the ginger. Cut the Chinese leaves into fine strips and the mushrooms into thin slices. Cut the white part of the leek into fine strips, place in cold water for approx. 15 minutes and drain well.

Step 2

Wash the chicken, dab it dry and cut into pieces. Dab the tofu dry and puree with the chicken in a blender. Mix well with the green leek, ginger, egg, soy sauce, sugar and potato flour.

Step 3

Bring the ingredients for the soup to the boil. Use two teaspoons to form round dumplings from the chicken mixture, carefully add to the soup and cook for approx. 3-4 minutes. Add the Chinese leaves and shiitake mushrooms and continue simmering for another 2-3 minutes. Pour the soup into bowls, garnish with the white leek strips, sprinkle with pepper and serve.

Recipe-ID: 407

Recipe as PDF

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Trim, wash and finely chop the green part of the leek. Peel and finely chop the ginger. Cut the Chinese leaves into fine strips and the mushrooms into thin slices. Cut the white part of the leek into fine strips, place in cold water for approx. 15 minutes and drain well.

Wash the chicken, dab it dry and cut into pieces. Dab the tofu dry and puree with the chicken in a blender. Mix well with the green leek, ginger, egg, soy sauce, sugar and potato flour.

Bring the ingredients for the soup to the boil. Use two teaspoons to form round dumplings from the chicken mixture, carefully add to the soup and cook for approx. 3-4 minutes. Add the Chinese leaves and shiitake mushrooms and continue simmering for another 2-3 minutes. Pour the soup into bowls, garnish with the white leek strips, sprinkle with pepper and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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