Last Saturday, my daughter Shermaine & I went to The Soup Spoon for lunch. We ordered two different soups, Roasted Pumpkin Soup and Tokyo Chicken Stew. The set for two came with Caesar Salad and Focaccia Bread with Salsa Dip. The creamy pumpkin soup was so-so but the chicken stew was good with chunks of tender chicken meat cooked in a teriyaki flavoured broth together with slices of lotus roots, carrots, bamboo shoots, shitake & enoki mushrooms.
For our dinner tonight, I made a clear broth version of this wholesome goodness soup. Other ingredients like tofu, onions, white radish, leek & celery can also be included. However, do not exclude the mushrooms as they give the soup a unique taste.
** For the seasoning, some people may not like the taste of sake (japanese wine) and mirin (japanese vinegar) in their soap so adding just salt and pepper is good enough.
TOKYO CHICKEN STEW
1 large chicken thigh or chicken breast meat (skinned, deboned & cut into cubes)
1 small lotus root (skin removed & sliced)
1 carrot, cut into chunks
1 potato, cut into cubes
8 pieces of Shitake mushrooms (stalks removed & sliced)
100gm of Enoki mushrooms
2 pieces of garlic (skin removed)
(other vegetables that may be included: radish, leek, onion & celery)
Salt & White Pepper to taste
Sake & Mirin to taste (optional)
1) Scald the chicken thigh meat & bones with hot water twice. Drain and set aside.
2) In a pot, bring 1 litre of water to a boil. Add chicken thigh meat & bones, lotus root, carrots, potato & garlic. Cover pot and let it simmer for one hour.
3) After that, add shitake and enoki mushrooms and leave it to simmer for another 15 mins.
4) Remove bones and add seasonings just before serving.**