Servings: 4 Prep: 20 min Cook: 1 hr Total: 1 hr 20 min
This one has an odd history of development. Its inception started with the one-pot meal concept of “Chanko-Nabe”, which is a sort of Japanese stew fed to Sumo Wrestlers … so they can gain weight! Mine isn’t intended for that purpose, so don’t fret. Chanko-Nabe often contains noodles and is served in massive portions with beer and rice (as part of the Sumo Wrestlers’ diet). I’m not suggesting you eat like a Sumo Wrestler, but I AM saying that this soup must be good, if Sumo Wrestlers are so able and willing to eat such large quantities of it!
Ultimately, my version is a noodle-free, soy-ginger based chicken broth, with chicken simmering in the broth, for about an hour. Then, remove and break the chicken into large chunks. Add a variety of fresh vegetables and the chicken, simmer for a few minutes. You can really use just about anything. Broccoli, radishes, bean sprouts, green onions, leeks and/or different mushrooms might be some alternative additions. You could also throw some tofu, or Shirataki (Miracle) noodles, in there! It’s a full, warm, healthy and very tasty one-pot meal. Adjust seasoning with a little salt or soy sauce (it probably needs it, but … be careful with that soy sauce. The carbs add up fast.) …. EAT!
(no beer … no rice, though … sorry to say!)
Sumo Style! Sesame-Ginger Chicken and Veggie SoupPrint Rate
- 5 cups chicken stock or broth
- 1 1/2 lb whole boneless chicken breasts (or equivalent thigh meat skin optional)
- 1/4 cup japanese soy sauce (shoyu)
- 1/4 cup sake (rice wine)
- 1 tbsp rice wine vinegar
- 1 tbsp 'Swerve' or other sugar replacement
- 4 each garlic cloves peeled (nutrition set to 0 ... will be strained out)
- 1 3-inch piece of ginger peeled and sliced into 8 chunks (nutrition set to 0 ... will be strained out)
- 8 each shiitake mushrooms stemmed and quartered
- 1/2 lb green string beans ends and string removed
- 1/4 cup carrot peeleed and grated
- 4 heads baby bok choy (or equivalent napa cabbage) sliced into ribbons
- 4 tsp hot sesame oil
- 4 tsp sesame seeds toasted
- In a large soup pot, add your chicken stock, chicken, soy sauce, sake, vinegar, sugar equivalent, garlic and ginger. Place the pot on the stove, over medium heat.
- Bring the pot to a very slow simmer and then reduce the heat to maintain a low lazy simmer.
- With the side of a spoon or ladle, be sure to skim any foamy impurities that collect on the top of the pot. If the soup boils or the impurities mix back into the liquid, your soup will have a murky look and quality to it. Keep it at a slow simmer, and skim the foam.
- After about 45 minutes, test the chicken with a fork. If the chicken seems easy to shred and break apart, remove the chicken from the broth and set aside. Also remove the ginger and garlic, and discard.
- With the broth still simmering on the stove, add the shiitake mushrooms.
- While the shiitake mushrooms simmer, break the chicken into nice large chunks, with two forks (large shred).
- Add the green beans to the broth and let simmer for about 2 minutes.
- Add the carrots and bok choy to the broth, and let simmer for about 2 minutes.
- Add the chicken to the broth, and bring back to a simmer.
- Divide the soup into 4 large soup bowls and garnish with the sesame oil and toasted sesame seeds.
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