New Year's Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 | |||||||||
| INGREDIENTS: | ||
| 4 cups Sea Vegetable & Bonito Stock or chicken stock with ginger | 2 tablespoons light soy sauce (usukuchi shoya) | 1 tablespoon sake |
| salt to taste | 1 tablespoon mirin | 1/2 chicken breast, skinned, boned and diced |
| 5 small scored Shiitake mushrooms | 1 cup sliced napa cabbage | 5 slices narutomaki or kamaboko (fish loaf) |
| 5 grilled Mochi | 5 carrot fans or carrot slices cut into flower shapes | 10 snow peas |
| 2 small green onions, thinly sliced | ||
| 1 | Pour stock into a medium-size saucepan; add 1 tablespoon of the soy sauce, the sake and salt. Bring stock to a simmer over medium-low heat. In a small bowl, combine remaining soy sauce and mirin; add chicken and marinate 5 minutes. |
| 2 | Add mushrooms, chicken, cabbage and narutomaki to stock; simmer 5 minutes. Grill rice cakes. Place 1 rice cake in each of 5 soup bowls. Ladle hot soup into bowls, dividing solid ingredients equally. Place 1 carrot fan and 2 pea pods in each bowl. Garnish with green onions. |