Japanese soup with chicken and tofu dumplings

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Summer Spring Soups Poultry Tamari Gluten-free Soy Sauce Japanese

Preparation time: 1h

Calorific value (per portion): 651 kJ / 156 kcal

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
3 tbsp. Kikkoman naturally brewed Tamari gluten-free soy sauce
1 tbsp. sugar
1 tsp. potato flour

For the soup

1000 ml dashi (or chicken stock)
3 tbsp. Kikkoman naturally brewed Tamari gluten-free soy sauce
2 pinches of salt
Sansho pepper (or white pepper)

Preparation

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.