Recipe of Quick Chicken Soboro and Thickened Tofu Soup
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Super Quick Homemade Chicken Soboro and Thickened Tofu Soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Soboro and Thickened Tofu Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Soboro and Thickened Tofu Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Soboro and Thickened Tofu Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can have Chicken Soboro and Thickened Tofu Soup using 15 ingredients and 3 steps. Here is how you cook that.
I made this recipe because I received delicious firm tofu.
If you don't have enough ground chicken, adding a beaten egg is also delicious (the picture shows 100 g of ground chicken). For the tofu, you could use firm or silken tofu. Use whichever you prefer. Recipe by Yukirusan
Ingredients and spices that need to be Prepare to make Chicken Soboro and Thickened Tofu Soup:
- 100 grams Minced chicken
- 250 grams Tofu
- 1/2 Leek (roughly chopped)
- 1 clove Ginger (julienned)
- 1/2 tsp Raw cane sugar
- 1/2 pack Bonito flakes (2 g pack)
- 1 tbsp Sesame oil
- 800 ml Dashi stock (made with kombu and bonito flakes)
- 4 tsp ☆Oyster sauce
- 4 tsp ☆Chicken soup stock
- 1 tsp ☆Soy sauce
- 1/2 tsp ☆Mirin
- 1/2 tsp ☆Sake
- 1 tbsp of each Katakuriko + water
- 1 Salt and pepper
Instructions to make Chicken Soboro and Thickened Tofu Soup
- Dice the tofu, chop the leek roughly, and julienne the ginger.
- Put the sesame oil and ginger in a sauce pan and fry until fragrant. Add the ground chicken, sugar and bonito flakes and fry. Once the color of the ground chicken has changed, add the leek and continue frying.
- Add the dashi stock and bring to a simmer. Skim off the scum. Add the ingredients marked with ☆ and season with salt and pepper. Add the tofu and katakuriko dissolved in water, and once it has reached a boil, the soup is done.
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