Soul-Soothing Japanese Vegetable Chicken Soup Recipe

If you’re looking for a delicious, low-calorie soup, you’ve come to the right place. You’ll find the perfect Japanese Vegetable Chicken Soup recipe for your next meal. Just follow the simple instructions and it will be delicious. There are many vegetarian soup recipes you can choose from and many of them are easy to prepare. You’ll find that this dish will become one of your favorites. You’ll love it!

Japanese Vegetable Chicken Soup Recipes

Japanese Vegetable Chicken Soup

I was not surprised when I loved this soup after I madeit, but my family snarfed it down like they hadn’t eaten in weeks! They arereally finicky about what they eat, especially when it comes to Asian food. Butthey clearly loved it, too.

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Course: Soup

Cuisine: Japanese

Diet: Low Calorie

Keyword: chicken soup

CookingStyle: Boiling

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Servings: 6 servings

Calories: 577kcal

Author: James Anderson

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Equipment

pan

Large pot

medium saucepan

bowl

Ingredients

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• Olive oil spray
• 2 tsp. sesame oil toasted
• 5 alved hBok choy
• 1 de-seeded chopped bell pepper, red
• 6 sliced green onions
• 2 carrots small, peeled sliced
• 2” piece ginger peeled,cutted, fresh
• 2 & 1/2 tbsp. soy sauce low sodium
• 4 & 1/2 tbsp. miso paste
• 8 cups water hot
• 12 oz. noodles soba
• 5 chicken breasts halved, sliced, skinless, boneless

To top:

• cilantro Fresh, chopped
• nori Toasted

Instructions

• Line broiler pan with foil. Preheat broiler on high.
• Place chicken breast slices on pan. Spray with oil. Place in oven. Broil for 5-6 minutes on both sides.
• Heat large sized pot of water to boil. Add soba noodles. Cook using instructions from package. Drain noodles and set them aside.
• Add water to medium sauce pan. Heat on med. heat. Stir in miso paste and cook till dissolved. Add Bok choy, bell pepper, green onions, carrot, ginger and soy sauce. Bring mixture to boil.
• Reduce heat to simmer. Cook till Bok choy becomes tender. Add sesame oil and stir.
• Divide noodles in bowls. Pour in stock and add veggies. Add chicken. Top with nori, cilantro and extra green onions. Serve.

Video

Notes

The Japanese Vegetable Chicken Soup is an excellent vegetarian choice. You can make it with just chicken or a combination of the two. This soup is rich in flavor and is low in calories. It is also a delicious addition to a meal! It will warm up your soul and taste great! So, try it and see! If you love it, you'll love this recipe. If you're not a vegetarian, don't worry!

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Nutrition

Serving: 6servings | Calories: 577kcal | Carbohydrates: 65g | Protein: 60g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1467mg | Potassium: 2773mg | Fiber: 11g | Sugar: 13g | Vitamin A: 35480IU | Vitamin C: 346mg | Calcium: 790mg | Iron: 8mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Pin Recipe

Alternative Preparation Method: Slow Cooker Japanese Vegetable Chicken Soup

Ingredients:

• 1 pound boneless, skinless chicken thighs or breast, cut into small pieces
• 4 cups chicken broth
• 2 cups water
• 1 cup daikon radish, peeled and cubed
• 1 cup carrots, sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup napa cabbage, chopped
• 1 cup tofu, cubed
• 1/2 cup leeks, sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake (optional)
• 1 tablespoon miso paste
• 2 teaspoons dashi granules
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Cooked rice for serving
• Chopped green onions and sesame seeds for garnish

Instructions:

• In a pan, sauté the chicken pieces until they’re lightly browned. You can do this on the stovetop or using the sauté function in your slow cooker, if available. Once done, transfer the chicken to your slow cooker.
• Add all the ingredients to the slow cooker except for the miso paste, ginger, salt, pepper, and garnishes. Stir everything well to ensure even distribution of flavors.
• Cover and set your slow cooker to low heat. Allow the soup to simmer for 6-8 hours. If you’re short on time, you can cook on high for 3-4 hours.
• About 30 minutes before the soup is done, take out a cup of hot broth from the slow cooker. In a separate bowl, dissolve the miso paste in the hot broth and add minced ginger. Stir until it’s smooth.
• Gently stir the miso mixture back into the slow cooker and add salt and pepper to taste. Adjust the seasoning as needed.
• Continue to simmer for the remaining time.
• Once the soup is ready, serve it hot over a bowl of cooked rice. Garnish with chopped green onions and a sprinkle of sesame seeds for that authentic Japanese touch.
• Enjoy your Slow Cooker Japanese Vegetable Chicken Soup as a hearty, flavorful meal that practically made itself.

Tips for making Japanese Vegetable Chicken Soup

Cooking Tips

• Use Quality Ingredients: Japanese cuisine thrives on fresh and high-quality ingredients. Opt for fresh vegetables, good-quality chicken, and authentic Japanese seasonings for the best results.
• Don’t Overcook the Vegetables: To preserve the textures and flavors of the vegetables, avoid overcooking them. The ideal Japanese Vegetable Chicken Soup has tender but slightly crisp vegetables.
• Balancing the Seasoning: Balancing the flavors in this soup is crucial. Be cautious with soy sauce, miso, and mirin. Taste and adjust the seasoning as you go, as the intensity of these ingredients can vary.
• Miso at the End: When using miso paste, add it towards the end of your cooking time. Boiling miso for too long can diminish its flavor and aroma.
• Simmer Slowly: If you’re not using a slow cooker, remember that a slow and gentle simmer is the key to a rich and flavorful broth. This allows the ingredients to meld together harmoniously.

Serving Suggestions

• Side Dishes: Serve with a side of Japanese pickles (tsukemono) to add a contrasting crunch and acidity. Simple steamed rice or a bowl of ramen can also complement your meal.
• Garnishes: Top your soup with sliced green onions, toasted sesame seeds, or nori seaweed strips. These garnishes enhance the visual appeal and flavor.
• Beverage Pairing: For an authentic experience, pair your soup with hot green tea or a refreshing glass of cold barley tea (mugi-cha). These beverages are common choices in Japanese households.
• Bread or Onigirazu: You can also serve your soup with a warm slice of crusty bread or onigirazu (rice sandwich), which is a convenient and delicious option.
• Donburi: Create a donburi by spooning your soup over a bowl of steamed rice. The combination of flavors and textures is sure to delight your taste buds.

FAQs about Japanese Vegetable Chicken Soup

• Can I use other meats in this soup? Absolutely! While chicken is traditional, you can experiment with pork, beef, or even tofu for a vegetarian version. The cooking times may vary, so adjust accordingly.
• Can I freeze Japanese Vegetable Chicken Soup? Yes, you can freeze this soup. Allow it to cool to room temperature, then store it in an airtight container in the freezer. Reheat gently on the stovetop when ready to enjoy.
• What’s the purpose of mirin and sake in this soup? Mirin and sake add sweetness and depth to the soup. Sake also helps to remove any unwanted odor from the chicken.
• Is this soup spicy? This soup is not inherently spicy. However, you can add a touch of shichimi togarashi (Japanese seven spice) or shichimi seasoning for some heat if you like.
• Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. Keep in mind that chicken thighs tend to be more flavorful and tender, but chicken breasts work well too.

Discover the soul-soothing magic of Japanese Vegetable Chicken Soup in our comprehensive guide. Unearth cooking tips and explore serving suggestions. Make it tonight!

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.