This Japanese-style sesame soup is rich in umami from ground chicken and enoki mushrooms.
The tofu is gently crumbled into the soup, so there's minimal prep—just chop the mushrooms!
Fragrant toasted sesame seeds finish the dish beautifully.
A perfect addition to any Japanese-style meal.
10 minutes
coto
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 4 oz ground chicken
- 1 pack enoki mushrooms, cut into quarters
- 3 1/2 oz tofu, finely crumbled
- 2 tsp. white sesame seeds
- 1 tsp. sesame oil
- salt and pepper, to taste
- A1 1/2 cup water
- A2 tsp. soy sauce
- A2 tsp. mirin
- A1 tsp. dashi powder
- A1 tsp. grated ginger (or ginger paste)
INSTRUCTIONS
- 1
Cut the enoki mushrooms into quarters.
- 2
Heat 1 tsp. sesame oil in a saucepan over medium heat. Add the ground chicken, enoki mushrooms, and a pinch of salt and pepper. Sauté until the chicken is cooked through.
- 3
Add all ingredients from group A (water, soy sauce, mirin, dashi, ginger) and the crumbled tofu. Bring to a gentle boil.
- 4
Turn off the heat and add the white sesame seeds. (For a more aromatic flavor, crush the sesame seeds slightly between your fingers before adding.
RecipeID
177
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.