rice soup with chicken
- Serves: 2
- Calories: 375 kcal
- Total Time: 1 h 30 m
- Prep: 1 h 20 m
- Cook: 10 m
- Japanese: Tori-zōsui
- metric
- u.s.
ingredients:
- 120 g boneless chicken thigh
- 10 g long green onion or scallion
- 1 egg
- 1/2 to 1 teaspoon salt
- 1 tablespoon soy sauce
- 2 servings steamed rice
- 600 ml bonito soup stock
step 1:
Chop the chicken and long green onion (or scallion) into small pieces. Beat the egg in a bowl.
step 2:
Boil the bonito soup stock and add the chicken. Boil a couple of minutes.
step 3:
Add the salt and soy sauce. Then, mix in the rice. Cover and boil a couple of minutes.
step 4:
Add the egg. Mix a couple of times. Remove from the heat.
Pour into serving bowls. Sprinkle with the chopped long green onion (or scallion).
comment:
This rice soup is popular in Japan. The combination of chicken, rice and soup is easy to eat and is easily digested.
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