Japanese Chicken and Tofu Soup

Ingredients

• 3 Hard boiled eggs ,peeled and cut in half lengthways
• 3 TBLS Butter
• 1 TBLS Minced fresh Ginger
• 3 spring onions finely sliced
• 3 corn cobs kernels removed
• 2 TBLS Miso Paste
• 2 litres chicken stock
• 3 chicken thighs fillets skin off, sliced very thinly
• 1 TBLS Soy sauce
• 3 TBLS Mirin
• 1 TBLS Sesame Oil for drizzling.
• 1 Packet of Silkin Tofu diced.

Method

1. In a large saucepan ,melt butter an add ginger, corn kernels,miso paste and most of onion leaving some for garnish.
2. Pour in Chicken stock ( Can use stock cubes)
3. Bring Stock to boil, reduce heat and add chicken. Simmer soup for 2 minutes adding soy sauce, Mirin and Diced Tofu.
4. Divide Soup into 6 bowls add half a boiled egg to each .
5. To serve drizzle each bowl with a few drops of sesame oil and remaining sliced onion.

Product used in recipe

• OBENTO - OBENTO SAUCE - MIRIN SEASONING
• LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 250ML