Summary

Ingredients

• 150 g chicken breasts or chicken les
• 150 g radish (s)
• 80 g carrot (s)
• 8 mushrooms (Shiitake), dried
• 0.5 ½ bunch spring onion (s)
• 100 g tofu
• 2 tablespoons oil
• 4 cup / s vegetable broth or dashi broth
• 4 tablespoon soy sauce
• 0.5 teaspoon ½ sugar
• 1 tablespoon potato flour
• 5 tablespoon water

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Instructions

1. Soak the Shiitake mushrooms in water at least 1 hour beforehand.
2. Cut the poultry into 1 cm cubes. Peel the radish, quarter it lengthways and cut into cubes. Peel the carrots, cut in half and cut diagonally into thin slices (diametermonds). Clean the onion and cut into rings.
3. Heat the oil in a saucepan, fry the meat in it, then add the vegetables and let them sauté briefly. Add the vegetable or dashi broth to the saucepan, season with soy sauce and sugar.
4. Drain the soaked shiitake and add it to the soup. Now let everything simmer for about 15 minutes over low heat.
5. After the cooking time, cut the tofu into 1 cm cubes and add to the broth. Finally, bind the soup, which is still slightly simmering, with the mixed starch and serve.
6. Good Appetite.