Yoshinojiru (Japanese Chicken and Vegetable Thick Warm Soup Recipe) () OCHIKERON

I recreated elementary school lunch soup dish because kids loved it

Yoshinojiru is the local soup dish in Nara prefecture. It is the soup thickened with starch and served at schools nationwide. Mt. Yoshino in Nara prefecture is the production area of Kuzu (arrowroot starch). Kuzu is pretty expensive, so most people here use corn/potato starch instead.

More School Lunch Dishes: https://www.youtube.com/playlist?list=PLJdVRCODQ4NlGXErwhBqC4z_EAtvNO8O4

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Yoshinojiru (Japanese Chicken and Vegetable Thick Warm Soup Recipe)

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients:
50g (1.7oz.) chicken
150g (5.3oz.) Momen-dofu (cotton tofu)
50g (1.7oz.) Shiitake mushrooms
250g (8.8oz) frozen vegetables for Tonjiru
50g (1.7oz.) frozen spinach
600ml Dashi soup stock
1 tbsp. soy sauce
1/2 tsp. salt
2 tsp. Kuzu (arrowroot starch) or corn/potato starch

Directions:
1. Dice Tofu into small pieces. Slice Shiitake mushrooms. Dice chicken into small pieces.
2. In a large pot, put water, Dashi stock powder, frozen vegetables for Tonjiru, and chicken. Bring to a boil and cook until the chicken is done.
3. Add Shiitake slices, diced Tofu, frozen spinach, season with soy sauce and salt. Then cook until heated.
4. Stop the heat, add starch dissolved in the same amount of water, put on the heat again to thicken the soup. You can leave the soup for a couple of hours so that the ingredients can soak in the flavor of the soup and become very tasty.


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If you can take time, it's better if you can make Dashi from scratch and take time cutting fresh vegetables. https://www.youtube.com/watch?v=ObUMAxtnCCA

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