Chicken Soup with Spinach
4 servings
30 minutes
Chicken soup with spinach is a delicate and aromatic dish of Japanese cuisine that combines the umami of dashi broth with the lightness of fresh spinach. Its roots lie in the traditions of Japanese households where simple and nutritious soups hold a special place. Seaweed adds a slight saltiness while bonito flakes provide depth of flavor. Tender chicken fillet makes the soup hearty, and leeks add a spicy note. This soup is a great choice for a light and warming dinner that offers comfort and benefits. It is especially popular in the autumn-winter period when one wants to warm up and enjoy the soft, rich flavors of Japanese cuisine.
1
Cut the dried seaweed into strips and soak in cold water. Bring to a boil. Add salt. Add dried tuna flakes.
- Kelp (sea kale): 40 g
- Salt: to taste
- Bonito (Atlantic bonito): 1 tablespoon
2
Slice the chicken fillet and add it to the dashi broth. Cook for 20 minutes.
- Chicken breast fillet: 200 g
3
Chop spinach and leek, and add to the soup. Cook for 5 minutes.
- Spinach: 150 g
- Leek: 1 piece
