Country-Style Chicken Soup


Preparation info
  • Serves


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Brimming with tasty bits of chicken, fried bean curd, and vegetables, this filling chowderlike soup is thickened with mellow bean paste. The Japanese would make a light meal of this by adding steamed rice and pickles to the menu; you might translate that to read a hot, crusty peasant loaf and a tossed green salad.


  • 1 large chicken breast, 5–6 ounces with skin and bones removed
  • 1 teaspoon saké (Japane


Holding the knife diagonal to the cutting board, slice the chicken breast across the grain into thin, broad slices. You may find it easier to use partially frozen meat. Stack several of these slices at a time and cut lengthwise to yield fairly uniform strips approximately inches long and