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 Japanese - Nopei Soup
adapted from Japanese Cooking A Simple Art by Shizuo Tsuji
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Description
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Ingredients
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- 1/4 Pound Chicken -- cut to bite size
- 8 Inches Daikon -- chopped
- 2 Small Carrots -- chopped
- 1 Small Bamboo Shoots -- canned
- 8 Shiitake Mushrooms -- quartered
- 6 Medium New Potatoes -- halved
- 12 Ounces Deep Fried Tofu -- cubed
- 5 Cups Dashi
- 1 Teaspoon Salt
- 2 Tablespoons Light Soy Sauce
- 3 Tablespoons Cornstarch -- mixed with
- 3 Tablespoons Water
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Directions
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Place chicken, veggies and tofu into dashi. Boil, reduce heat, simmer uncovered 30 mintues. Add more dashi liquid if needed. Add salt and soy sauce. Stire then pour in the cornstarch/water mixture. allow to thicken and serve.
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Serves
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4
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Time to Make
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0:00
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