soup with vegetables & chicken

• metric
• u.s.

ingredients:

• 150 g boneless chicken breast
• 130 g carrot
• 70 g spinach
• 1 teaspoon soy sauce
• a little salt
• 600 ml bonito soup stock
• 1 teaspoon potato starch (katakuriko)
• 1 teaspoon water (for dissolving potato starch)

step 1:

Cut the chicken into bite-size pieces. Cut the carrot into about 1 cm. wide pieces and cut lengthwise in half. Cut off the stems of the spinach and wash it. Cut the spinach into 5 cm. long pieces.

step 2:

Add the bonito soup stock, chicken and carrot. Cook about for 20 minutes on medium heat until the vegetables become soft.

step 3:

Add the spinach, salt and soy sauce. Bring to a boil.

step 4:

Dissolve the potato starch in water. Add the dissolved potato starch to the pot. Stir a few times.