Easy Japanese Steakhouse Soup

Easy Japanese Steakhouse Soup

8 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Cooking kid
Recipe by  Cooking kid

“This is a broth that I made with a few ingredients, and the end result is delicious. Add almost anything to it. I added vegetables, and boneless chicken breast. This is an easy, flexible recipe.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
  2. Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.

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Reviews (8)

Rate This Recipe
Luv2Cook
12

Luv2Cook

This soup is awesome. My kids asked me to make it the very next day....So we ended up having it two days in a row. The second day we added water chestnuts and bamboo shoots. I added more garlic, scallions, & mushrooms than the original recipe called for because we like a chunky soup. I omitted the carrots. This tastes just like the soup at our favorite (upscale) restaurant. Thanks for sharing!!

KETHRAE
9

KETHRAE

First, I doubled the recipe as I had to feed four, and my DH loves his Asian food, so I figured he'd eat more than 1 bowl. I served it as an appetizer before a ginger-garlic stir-fry. I did add extra ginger and garlic (as we like it) and only 1 cubed chicken breast, which was quite enough chicken. I also added diced potato to chunk it up since I didn't have the mushrooms or snow peas. I wish I did, it would have really added to the soup! Will try some kale in it next time, too. DH said it was fantastic, better than what our 3 local Japanese steakhouse and our sushi bars serve. He said I have to make it again - often. He also said it was his new favorite soup!

ellemae3
7

ellemae3

This is a nice and light soup I did add some bean sprouts and shredded carrots.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 1.8 g
  • 3%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 13.5 g
  • 27%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 1005 mg
  • 40%

Based on a 2,000 calorie diet

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