5 INGREDIENTS • 7 STEPS • 16HRS 30MINS

Basic Clear Chicken Soup

Name: Basic Clear Chicken Soup
Total time: PT59400.0S
Yield: 6
Ingredients: 1 ounce Dried Shiitake Mushroom; 1 tablespoon Dry White Wine; 2 pound Chicken Drumstick; 3 quart Water; 1 ounce Kombu

Recipe

4.7

3 ratings

A simple broth such as this Basic Clear Chicken Soup paired with a good tare sets the foundation for a great bowl of ramen. Since the tare provides a good amount of flavor and salt, the Basic Clear Chicken Soup is very simple and straightforward yet umami-rich from the konbu and shiitake mushroom dashi.

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Basic Clear Chicken Soup

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Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

A simple broth such as this Basic Clear Chicken Soup paired with a good tare sets the foundation for a great bowl of ramen. Since the tare provides a good amount of flavor and salt, the Basic Clear Chicken Soup is very simple and straightforward yet umami-rich from the konbu and shiitake mushroom dashi.

16HRS 30MINS

Total Time

$4.29

Cost Per Serving

Ingredients

Servings

6

us / metric

1/3 cup

Dried Shiitake Mushroom

1 Tbsp

Dry White Wine

2 lb

Chicken Drumsticks

12 cups

Water

1/3 cup

Kombu

Nutrition Per Serving

VIEW ALL

Calories

693

Fat

66.9 g

Protein

14.9 g

Carbs

7.1 g

Add to plan

Basic Clear Chicken Soup

Save

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

Cooking InstructionsHide images

step 1

In a large stockpot, soak the Kombu (1/3 cup) and Dried Shiitake Mushroom (1/3 cup) in Water (12 cups) overnight to make a simple dashi.

step 2

Chop the Chicken Drumsticks (2 lb) into medium sizes pieces.

step 3

In a separate large pot, boil enough water to submerge the Chicken Pieces. Rinse the chicken parts, then plunge them into the boiling water for about 3 seconds to clean. Remove the chicken and place it in the pot of dashi.

step 4

Turn the heat to high, and keep an eye on the broth while the temperature rises. Skim off any scum that rises to the surface. Just before the soup begins boiling, lower the heat to a simmer.

step 5

Using a long-handle slotted spoon or kitchen tongs, remove the konbu and shiitake mushroom. Add the Dry White Wine (1 Tbsp).

step 6

Simmer, uncovered, over low heat for 4 hours.

step 7

Strain the soup into a container, then reheat as necessary for each bowl of ramen. Serve and enjoy!