Japanese Style Chicken In A Pot Soup Recipe

Name: Japanese Style Chicken In A Pot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces japanese noodles, uncooked (soba or udon); 8 cups chicken broth; 12 ounces chicken breasts, skinned and boned, cut into 2 inch pieces; 1 cup carrot, very thinly sliced; 9 fresh shiitake mushrooms or 9 fresh black Chinese mushrooms, halved; 6 large napa cabbage leaves, cut into 2 inch squares; 1 (8 ounce) can bamboo shoots, drained; 3 green onions, cut into 2 inch pieces; 12 ounces firm tofu, drained and cut into 1 inch cubes; 1 tablespoon dry sherry; 1 dash pepper; 1 tablespoon soy sauce; 1/2 cup fresh parsley, chopped

Servings: persons

6 ounces japanese noodles, uncooked (soba or udon)
8 cups chicken broth
12 ounces chicken breasts, skinned and boned, cut into 2 inch pieces
1 cup carrot, very thinly sliced
9 fresh shiitake mushrooms or 9 fresh black Chinese mushrooms, halved
6 large napa cabbage leaves, cut into 2 inch squares
1 (8 ounce) can bamboo shoots, drained
3 green onions, cut into 2 inch pieces
12 ounces firm tofu, drained and cut into 1 inch cubes
1 tablespoon dry sherry
1 dash pepper
1 tablespoon soy sauce
1/2 cup fresh parsley, chopped

1
Cook noodles according to the package directions; drain. Set aside.
2
Bring the chicken broth to a boil in a large Dutch oven over medium-high heat. Add the chicken and carrot; reduce heat, and simmer uncovered for 15 minutes.
3
Stir in the mushrooms, Napa cabbage leaves, bamboo shoots, and green onions. Simmer uncovered for 5 minutes.
4
Add the reserved noodles, cubed tofu, sherry, pepper, and soy sauce. Simmer uncovered an additional 10 minutes or until the mixture is thoroughly heated.
5
Serve in individual soup bowls and sprinkle with parsley.

1215

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 ounces japanese noodles, uncooked (soba or udon), 8 cups chicken broth, 12 ounces chicken breasts, skinned and boned, cut into 2 inch pieces, 1 cup carrot, very thinly sliced, and more.

Yes, Japanese Style Chicken In A Pot 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.

Japanese Style Chicken In A Pot Soup

How did you like this recipe?

Frequently Asked Questions