Japanese Style Chicken In A Pot Soup Recipes

Steps:

• In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
• Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
• Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
• Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
• As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, taro, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
• Remove chicken from the pot and set aside. Add sweet potato to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
• Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.

Steps:

• Heat oil in a soup pot over medium heat. Add celery and carrots and season with salt and pepper. Cook until softened, about 10 minutes. Add garlic and ginger paste and cook until fragrant, about 1 minute. Add chicken stock and bring to a boil.
• Add chicken and soy sauce and simmer for 1 hour.
• Bring a large pot of water to a boil. Add ramen and cook, stirring occasionally, until tender yet firm to the bite, 2 to 3 minutes. Drain.
• To serve, ladle ramen into soup bowls, then ladle chicken soup over top.

Steps:

• Cook noodles according to the package directions; drain. Set aside.
• 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.
• Stir in the mushrooms, Napa cabbage leaves, bamboo shoots, and green onions. Simmer uncovered for 5 minutes.
• Add the reserved noodles, cubed tofu, sherry, pepper, and soy sauce. Simmer uncovered an additional 10 minutes or until the mixture is thoroughly heated.
• Serve in individual soup bowls and sprinkle with parsley.

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.