


4 Servings


1 to 1 & 1/2 litres Chicken Stock *depending on the size of the pot you use
600g Chicken Thigh Fillets *cut into bite-size pieces
300g Tofu *medium soft type such as ‘Momen’
Vegetables *cut into the size that is easy to eat
*e.g. Cabbage, Wombok, Bok Choy, Mizuna, Shungiku (Edible Chrysanthemum), Shiitake, Enoki, Shimeji, Carrot, etc.

Dipping Sauce
1 Spring Onion *finely chopped
Shichimi (Japanese Chilli Spice Mix)

  1. Half fill a pot with Chicken Stock and heat over a medium high heat.
  2. Add Chicken, Tofu and Vegetables, and cook. *Note: You don’t need to cook all ingredients at once. As you eat, add more fresh ingredients as necessary and cook.
  3. After you finish eating this dish, you have a very nice soup left in the pot. This soup should not be wasted. By adding Cooked Rice or Udon Noodles, you can easily enjoy the the soup.