Radish Chicken Soup
Equipment
- Large pot
- Cutting board
- Sharp knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1/3 cup finely minced ginger do not use ginger paste
- 3 cloves garlic minced
- 1/3 cup chopped scallion whites reserve the greens for serving
- 1/4 cup tamari
- 4 cups chicken broth
- 2 cups water
- 2 pounds boneless skinless chicken, cut into small pieces
- 1/3 cup mirin sweet rice wine
- 1 tablespoon minced green chilies seeds removed
- 1 cup thinly sliced radishes
- 3 tablespoons lime juice juice of about 1 lime
Garnish And Serve
- Chopped scallions green parts
- Chopped cilantro
- Cooked rice
Instructions
Heat The Oil
- In a large pot or Dutch oven, heat the olive oil over medium heat.
Saute Aromatics
- Add the minced ginger and garlic to the pot. Sauté for about 2-3 minutes until fragrant. Add the chopped scallion whites and continue to sauté for another 2 minutes until they become translucent.
Add Tamari And Liquids
- Pour in the tamari, chicken broth, and water. Stir to combine.
Cook The Chicken
- Add the chicken pieces to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for about 15-20 minutes, or until the chicken is cooked through.
Add Remaining Ingredients
- Stir in the mirin, minced green chilies, and thinly sliced radishes. Let the soup simmer for an additional 5-10 minutes, until the radishes are tender.
Finish With Lime Juice
- Stir in the lime juice. Taste the soup and adjust the seasoning if needed.
Serve
- Ladle the soup into bowls. Garnish each serving with chopped scallion greens and chopped cilantro. Optionally, serve with a side of cooked rice or add a scoop of rice directly into the soup bowls for a heartier meal.
- Enjoy your delicious and fragrant Radish Chicken Soup!
Notes
This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a little extra broth or water if it becomes too thick.