Tori to Negi No Suimono Soup

Warm your soul with **Tori to Negi No Suimono Soup**, a quintessential Japanese clear soup that’s as light as it is flavorful. Featuring tender, bite-sized pieces of chicken thigh and delicately softened negi (Japanese green onions), this recipe showcases the subtle umami of a homemade dashi stock made from kombu and katsuobushi. A splash of soy sauce and mirin adds depth, while the simplicity of the preparation lets the natural flavors shine. This 30-minute, low-calorie soup is both comforting and elegant, making it perfect as a starter or a light main course. Garnish with fresh parsley or mitsuba for a touch of freshness, and enjoy a steaming bowl of this authentic Japanese dish that’s as nourishing as it is satisfying. Keywords: Japanese clear soup, Tori to Negi No Suimono, chicken and green onion soup, dashi recipe.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Chicken thigh (boneless, skinless)
• 2 stalks Green onion (negi)
• 1000 ml Water
• 10 grams Kombu (dried kelp)
• 15 grams Katsuobushi (bonito flakes)
• 1 tablespoon Soy sauce
• 1 tablespoon Mirin
• 0.5 teaspoon Salt
• 2 sprigs Fresh parsley or mitsuba (optional, for garnish)

Directions

Step 1

1. Prepare the dashi stock: Place the kombu in a pot with 1000 ml of water. Let it sit for 20 minutes (optional, but enhances flavor). Heat the pot over medium heat until just before boiling. Remove the kombu.

Step 2

2. Add the katsuobushi to the hot water. Simmer for 2-3 minutes, then turn off the heat. Let it steep for 5 minutes before straining the dashi into a clean pot. Discard the katsuobushi.

Step 3

3. While the dashi is being prepared, trim any excess fat from the chicken thighs and cut them into bite-sized pieces.

Step 4

4. Slice the green onions on a slight diagonal into 2-inch pieces for better presentation.

Step 5

5. Bring the prepared dashi stock to a gentle simmer over medium heat. Add the soy sauce, mirin, and salt, stirring to combine.

Step 6

6. Add the chicken pieces to the simmering broth. Skim off any foam or impurities from the surface to keep the broth clear.

Step 7

7. After 5-7 minutes, when the chicken is cooked through, add the green onions to the pot. Simmer for another 2 minutes, allowing the onions to soften slightly while retaining their color.

Step 8

8. Taste the broth and adjust seasoning if necessary. Turn off the heat.

Step 9

9. Ladle the soup into individual bowls. Garnish with fresh parsley or mitsuba if desired.

Step 10

10. Serve immediately and enjoy the light and soothing flavors of this traditional Japanese soup.

Nutrition Facts

Serving size	1305.3 grams (1305.3g)

Amount per serving	% Daily Value*
Calories	536

Total Fat 22.50g	29%
Saturated Fat 6.00g	30%
Polyunsaturated Fat 0.00g
Cholesterol 265mg	88%
Sodium 1986mg	86%
Total Carbohydrate 12.10g	4%
Dietary Fiber 1.00g	4%
Total Sugars 8.80g
Protein 66.20g	132%

Vitamin D 0IU	0%
Calcium 137mg	11%
Iron 3mg	18%
Potassium 687mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.3%

Protein: 51.3%

Carbs: 9.4%