Dashi Gelee Soup Recipe

Name: Dashi Gelee Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 grams Gelatin (powdered); 3 tbsp Water; 4 grams Dashi stock granules; 1/2 tsp Weipa (or chicken stock granules); 400 ml Water; 1/2 to 1 teaspoon Salt; 1/2 tsp Soy sauce; 1 Chicken tenders; 1 dash Salt; 1/2 tsp Sake; 1 tsp Katakuriko; 1 Tomato (medium); 2 Okra; 1 cm Nagaimo yam; 20 edamame beans or 1/2 cucumber Boiled edamame or cucumber; 1 Myoga ginger; 1 Grated ginger; 1 Minced umeboshi

Servings: persons

5 grams Gelatin (powdered)
3 tbsp Water
4 grams Dashi stock granules
1/2 tsp Weipa (or chicken stock granules)
400 ml Water
1/2 to 1 teaspoon Salt
1/2 tsp Soy sauce
1 Chicken tenders
1 dash Salt
1/2 tsp Sake
1 tsp Katakuriko
1 Tomato (medium)
2 Okra
1 cm Nagaimo yam
20 edamame beans or 1/2 cucumber Boiled edamame or cucumber
1 Myoga ginger
1 Grated ginger
1 Minced umeboshi

1
Put the water into a container.
2
Sprinkle in the gelatin and leave it to soak.
3
Put the ingredients into a pot and turn on the heat.
4
When it comes to a boil, remove from the heat and stir in the gelatin from Step 1 until it has dissolved.
5
Once Step 2 has cooled, transfer to a bowl or leave it as-is and chill in the refrigerator.
6
Slice the chicken tenders diagonally into 1 cm pieces.
7
Place in a bowl and toss with the ingredients.
8
Bring water to a boil in a pot and add in the chicken from Step 4.
9
Once the chicken has through (about 30 seconds), drain the water using a colander.
10
Peel the tomatoes and dice into 1 cm cubes.
11
Parboil the okra and thinly slice.
12
Peel the nagaimo yam and cut into 1 cm cubes.
13
Shell the edamame.
14
If using cucumber, cut into 1 cm cubes.
15
Julienne the myoga ginger and soak in water.
16
Drain the water well.
17
Once the soup from Step 3 has hardened to your preferred consistency, use a fork to mix it up roughly.
18
Stir the chicken, tomato, okra, nagaimo yam, and edamame or cucumber into Step 9.
19
Arrange on a dish and chill well in the refrigerator.
20
Portion into dishes before eating.
21
Top with myoga ginger and optionally, ginger or umeboshi.
22
It's done!
23
Stir it well while eating and enjoy!
24
If using the broth left over from boiling chicken, substitute for the Weipa and water.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 grams Gelatin (powdered), 3 tbsp Water, 4 grams Dashi stock granules, 1/2 tsp Weipa (or chicken stock granules), and more.

Yes, Dashi Gelee Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dashi Gelee Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions