Chicken Soup With an Accent |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Sometimes you want a chicken soup that isn't the same old, same old. This is a modified umani recipe, minus the bonito and seaweed. Thick, chunky, and even the kids will eat it. Also great as a vegetarian stew with minor modifications. Ingredients:
1 lb skinless chicken breast, cut into bite sized chunks |
1 medium onion, chopped |
8 ounces mushrooms, sliced |
2 garlic cloves, minced |
2 carrots, peeled and chopped |
1 tablespoon sesame oil |
1 tablespoon vegetable oil |
1 tablespoon sugar |
2 tablespoons mirin |
3 tablespoons soy sauce |
1 quart chicken stock |
2 medium sweet potatoes, peeled and chopped into chunks |
Directions:
1. Add oils to a large heavy bottomed pot. On medium heat cook chicken, onion, mushrooms, garlic, and carrots. Cook 5-8 minutes until the veggies begin to brown on the edges. Add everything else to pot and cook covered on low heat for 15 minutes. Stir occasionally. Remove lid and cook another 15 minutes to thicken.
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