[Mushroom Soup Using Chicken Broth] An authentic, flavor-packed soup♪

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Add mushrooms and wakame to the all-purpose chicken breast broth and simmer briefly.
Adjust the seasoning with soy sauce, then add sesame oil and pepper.

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<Check out the recipe in the video!>

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This is a soup made with the broth left over after boiling all-purpose chicken breast.

A little while ago,
along with a cold shabu-shabu salad,
I also introduced a soup made with the broth left over after boiling pork.

Broth like this
is full of flavor, so it's a waste to throw it away.

However, the way you use it is a little different for pork versus all-purpose chicken breast.

That is because,
when you shabu-shabu pork,
scum from the pork comes out,
so it was necessary to bring it to a boil once and remove the scum,

but in the case of this all-purpose chicken breast,
it was boiled tender using residual heat,
and chicken breast doesn't produce scum,
so it's fine to use it as is.

This time, I decided to make it a mushroom soup by adding plenty of mushrooms.

The flavor of the chicken
and the flavor of the mushrooms go very well together.

Since the salt rubbed into the all-purpose chicken breast has dissolved into the water,
there is already some salt in it,
so please taste it first before adjusting the seasoning with soy sauce.

At that time, if you feel it lacks flavor,
you can also add bonito flakes to boost the umami, which will make it much tastier.

Serve it in a bowl,
and if you finish by sprinkling on some sesame oil and pepper,
you'll have an elegant soup
that you'd never guess was made from leftover broth.

If you combine several types of mushrooms,
the synergistic effect
will significantly boost the flavor.

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Soup using boiled pork broth

Versatile chicken breast

"Tender" Saliva Chicken (Yodare-dori)

■ See other recipes in the table of contents