If you’re looking to explore the delightful world of Japanese cuisine, tori nikujaga is a must-try dish that embodies both simplicity and rich flavors. This hearty stew combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth, making it a comforting and satisfying meal. Let’s dive into the origin, ingredients, and preparation of this delicious Japanese classic!

What is Tori Nikujaga (鶏肉じゃが )?

Tori nikujaga is a popular home cooked stew that embodies what Japanese comfort food is all about. Tori nikujaga, which means chicken (tori), meat (niku), and potatoes (jaga, which is short for jagaimo), is very similar to the original nikujaga (肉じゃが ). The only major difference is that the classic version uses thinly sliced meat (beef or pork) instead of chicken. It should also be noted that most, if not all, nikujaga and tori nikujaga in Japan include konnyaku noodles. I decided to make this recipe without it since it can be difficult to find konnyaku in the U.S.

Because of its heartwarming properties, this Japanese chicken and potato stew is often served in the colder months of the year, accompanied by a side of rice. Personally, it’s a nostalgic meal that takes me back to my childhood in Quebec. My Japanese mother liked to serve nikujaga on cold winter days to warm our bodies after spending a few hours playing in the snow.

The traditional version for nikujaga is believed to have first appeared in the late 1800s when admiral Tōgō Heihachirō, of the Imperial Japanese Navy, requested that his cooks create a version of the British Royal Navy beef stew. Nikujaga is one of the first Japanese “fusion” dishes, or yoshoku in Japanese, recorded in Japanese history.

Tori Nikujaga Ingredients

• Chicken: I’m using boneless, skinless, chicken breast that are cut into bite size chunks. But feel free to use your favorite cut and leave the bone in and skin on if you prefer it this way. The chicken doesn’t have to be cut into bite size chunks either but please note that the cooking time will vary if the pieces (e.g., a whole drumstick) are bigger.
• Onion: One large onion sliced into thin half moons to add sweetness and depth of flavor.
• Potatoes: Any type of potato will work for this stew. My mother loves using baby potatoes while I prefer using fingerling potatoes or sliced Yukon Golds or russet potatoes.
• Carrots: Carrots add sweetness and a lovely pop of color. I recommend using thicker carrots so they can preserve their shape and not get too mushy once they are cooked.
• Dashi (fish stock): You can make dashi stock from scratch (follow this tutorial) or use a high quality dashi powder like I do. My favorite brand is Kanoya.
• Sake: You don’t need to use a high quality sake to make this dish. Regular cheap sake or cooking sake (which is what I use) will do just fine.
• Mirin: Mirin is a sweet rice wine that’s similar to sake. Real mirin is made by fermenting koji (a mix of glutinous rice and cultured rice) in a neutral spirit like shochu (sweet potato alcohol). The real stuff can be hard to find in the U.S but I was able to find this one sold on Amazon. I haven’t tried the Kawashimaya brand but it looks like the real deal since the alcohol content is relatively high. I buy mine at Marukai in Los Angeles. The flavor of real mirin is much more complex than what you find sold in regular supermarkets. Brands like Kikkoman’s Aji-mirin isn’t real mirin because it contains a mix of corn syrup and vinegar, and the flavor is quite sweet. While it’s still better to use this type of mirin than nothing at all, it doesn’t come close to the depth of flavor real mirin offers.
• Soy sauce: Soy sauce infuses the dish with earthy and umami flavors. I recommend using a Japanese soy sauce such as Yamasa, as they tend to have more depth and be more balanced than other types of soy sauces.
• Shimeji Mushrooms: Shimeji mushrooms have small caps and a long stems. They are often used in Japanese soups (miso soup), stews, salads, or as a topping for steaks and other protein. If you cannot find shimeji mushrooms you can use maitake or enoki. Or you can completely omit mushrooms as they are optional.

Ingredient Substitutions

If you are missing a vegetable or a basic ingredient from the recipe list, or would simply like to make the dish more filling or tasty, here is a list of ingredients that pair well with this dish.

• Feel free to add more vegetables such as snow peas, green beans, or thinly sliced daikon (make sure it’s sliced thin as daikon takes time to cook), to the stew. You can also swap one veggie for another.
• Add a few boiled eggs to make the dish more filling.
• Add konnyaku noodles or shirataki noodles to improve digestion.
• Use tamari or liquid amino instead of soy sauce to make this dish gluten-free.
• Use chicken broth instead of dashi if you like a more intense chicken flavor.

How To Make Tori Nikujaga

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your kitchen tools and cooking ingredients.
2. Start by prepping all of your ingredients.
3. Add oil to a medium size pot and saute the chicken for a couple of minutes. Add the onions and saute for an additional 2 minutes.
4. Add the potatoes and carrots and saute for 2 more minutes.
5. Add the remaining ingredients, except for the shimeji mushrooms, and bring the liquid to a boil.
6. Lower the heat and simmer for 15 minutes.
7. Add the shimeji mushrooms and cook for 10 more minutes. Enjoy!

How To Serve Tori Nikujaga

Tori nikujaga is a tasty dish that’s sure to become a family favorite! It’s a comforting dish that’s both filling and delicious. Here’s how to serve it in a way that pays homage to its Japanese roots, while mixing a little bit of new with the old.

• Bowls: Use donburi bowls or deep soup bowls and serve the dish in individual servings.
• Rice: Serve a generous portion of steamed white rice in a separate bowl or on the side. Nikujaga is often eaten by taking a spoonful of rice and dipping it into the flavorful broth.
• Garnishes: Top each serving of tori nikujaga with thinly sliced green onions for a refreshing crunch and a pop of color. You can also add a sprinkle of shichimi togarashi (Japanese seven-spice blend) for a touch of heat.
• Pickles: Offer a side of Japanese pickles, such as tsukemono or takuan, to complement the flavors and provide a crunchy contrast to the stew’s more delicate texture.
• Fresh herbs: Instead of green onions you can use fresh herbs like mitsuba, cilantro, or parsley as a garnish for a burst of color and flavor.
• Citrus: Add a squeeze of fresh lemon juice or yuzu juice to brighten up the taste of the broth.

Remember, Nikujaga is all about comfort and warmth. so feel free to adapt the taste and presentation to your liking! Whether you choose to serve it traditionally or with a modern twist, your family or dinner guests are sure to appreciate the delightful flavors of this classic Japanese dish.

What To Serve With Nikujaga

Here are some of my favorite sides to pair with this Japanese chicken stew:

• Tofu katsu
• Gomae (Japanese spinach salad with sesame sauce)
• Yaki onigiri (grilled rice balls)
• Edamame with soy and sesame sauce
• Nasu dengaku (broiled Japanese eggplant with sweet miso glaze)

Did you like this easy tori nikujaga recipe? Are there changes you made in the kitchen that you would like to share? Share your tips and recommendations in the comments section below!

Tori Niku Jaga (Japanese Chicken & Potato Stew)

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Tori nikujaga is a hearty stew that combines tender chunks of chicken, onions, potatoes, carrots, and shimeji mushroom, cooked in a savory soy-based broth.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 31 minutes
• Total Time: 41 minutes
• Yield: 4 servings
• Category: Stews
• Method: Boiling
• Cuisine: Japanese

Ingredients

Units USM

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless, chicken breasts, sliced into bite size pieces
• 1 large onion, sliced into half moons
• 2 large potatoes, peeled and sliced into chunks, or 10 to 12 baby potatoes
• 2 large carrots, roughly chopped
• 600 ml water mixed with 2 teaspoons dashi granules
• 2 tablespoons sake
• 3 tablespoons mirin
• 6 tablespoons soy sauce
• 1 packet shimeji mushrooms (optional)

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Instructions

1. In a medium size pot over medium high heat, add the oil.
2. When the oil is hot, add the chicken and cook for 2 minutes, or until the outside of the flesh has changed color.
3. Add the onion and cook for 2 minutes, frequently tossing the chicken and onion.
4. Add the potatoes and carrots and stir. Cook for 2 minutes.
5. Add the water, dashi granules, sake, mirin, and soy sauce, and stir well.
6. Bring the liquid to a boil. Turn the heat down to a simmer and cook for 15 minutes, uncovered.
7. Add the shimeji mushrooms and cook for an additional 10 minutes, uncovered.
8. Turn the heat off and serve.

Notes

Store the leftovers in an airtight container and refrigerate for up to 4 days.

Nutrition

• Serving Size: 1 serving
• Calories: 379
• Sugar: 12.8g
• Sodium: 1173.4mg
• Fat: 6.7g
• Saturated Fat: 3.5g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 46.7g
• Fiber: 6.1g
• Protein: 31.2g
• Cholesterol: 82.7mg

Keywords: Japanese chicken stew

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Tori Nikujaga (Japanese Chicken & Potato Stew)
Pickled Plum.

A classic French vichyssoise, but with a twist! Edamame introduces a subtle buttery flavor and nutty sweetness to this velvety smooth cold potato soup. Vichyssoise is one of those rare recipes that is at home on a sunny picnic table in the park or as a first course at a Michelin starred restaurant. And the best news is that you can easily make this green hued version at home with a handful of pantry staples and a bag of edamame beans!

This is vichyssoise like you’ve never had it before!

What is Vichyssoise

Vichyssoise is a classic French soup made with pureed potatoes, leeks and cream – and is typically served cold.

• It has a velvety, creamy texture – with a rustic savory flavor profile and naturally sweet undertones.
• Vichyssoise was created by a French chef working at the Ritz-Carlton Hotel in New York City in the early 1900s. His name was Louis Diat – and he is said to have based the cold soup on a recipe his mother used to make during his childhood spent in the town of Vichy, France.
• Those same base ingredients (leeks and potatoes) are also prominent in potage parmentier – another French leek and potato soup that is more commonly served hot.

What is Edamame

Edamame are immature, young soybean pods that are harvested before the beans inside naturally mature, darken and harden.

• Mature soybeans are used to make things like soy milk and tofu.
• The young vibrant green pods house soybeans that are pliant, yet slightly chewy. Think of the texture as a cross between a fresh green pea and a lima bean. They are served at izakayas and sushi restaurants lightly salted – or can be prepared with flavorings like soy sauce and sesame oil (check the video!).

For this pureed cold soup, you’ll need about 300 grams (just over 1 1/4 cups) of the soybeans themselves. Buy pre-shelled edamame beans – or shell the beans yourself and discard the outer pods.

Why This Edamame Vichyssoise Works

• Adding edamame beans to this summery cold soup is a fun play on the original vichyssoise. The beans lend a light green hue to the soup. Incidentally, edamame are high in fiber and protein – low in carbohydrates.
• And they add a light nutty sweetness with an almost buttery finish (rendering actual butter unnecessary).
• But aside from the added color and flavor, the edamame blends evenly. And that’s important! You get a vichyssoise that is delicate, silken and luxurious.
• This is a cold soup that goes just as well at a picnic on a sweltering summer day as it does on a refined, fancy dinner table with three salad forks and way too many spoon options.

Edamame Vichyssoise Ingredients

• Olive Oil: Use first press extra virgin olive oil. Trust me, you’ll taste the difference!
• Onion: Most vichyssoise recipes call for leeks. I used a small yellow onion instead. I think the natural sweetness works better in tandem with the edamame beans than traditional leeks. A small white onion would be fine as well.
• Potatoes: You’ll only need two medium potatoes (peeled and chopped) for this iconic French soup. And while you can use whatever you have handy in your pantry, I prefer Yukon gold potatoes. They have a mild sweetness – and, once cooked and pureed, aren’t grainy at all. They deliver a smooth yet substantive texture to this blended soup.
• Shelled Edamame: You’ll want just the beans themselves (not the entire pod). You can find shelled edamame beans in the frozen section of almost any grocery store. They impart a wonderful buttery, nutty flavor to this chilled soup.
• Milk: Both dairy and non-dairy options work here (although heavy cream might be just a little too heavy). I used oat milk to make this vichyssoise 100% vegan. But cow’s milk and unflavored soy milk would be just as effective. Your choice!
• Salt and Pepper: Kosher salt has larger salt crystals, which make it unlikely that you’ll unintentionally over-salt your soup. I used 1/4 tsp in this recipe. If you’re using table salt, just add a bit at a time – and taste frequently.
• Water: Why do I even bother listing this ‘ingredient’? One simple reason. Most soups call for a broth (like chicken broth, vegetable stock, etc.) as a base. Now, while you could technically still use your favorite broth, it’s not necessary – and you won’t miss it. There’s plenty of flavor already from the rustic veggies and legumes.

How to Make Chilled Edamame and Potato Soup

1. Gather all of your cooking tools and ingredients.
2. Get a medium-sized pot on the stovetop over medium heat – and add your olive oil.
3. Once the oil is hot, swirl it around so that it coats the cooking surface evenly. Then add the chopped onions. Cook for around 3 minutes, stirring occasionally. The onions should soften and begin to look translucent.
4. Next, add two cups water and your chopped potatoes and bring the soup to a boil. Once boiling, lower the heat (on low to medium-low heat) and cover the pot. Simmer for 10 minutes.
5. Then add the shelled edamame beans to the pot and simmer for an additional 5 minutes.
6. Turn the heat off and transfer the soup to a blender. Add your milk and salt and pepper and puree until creamy and smooth.
7. Finally, transfer your blended soup to a storage container and refrigerate for at least 2 hours. Serve cold.

What to Serve With Cold Soups

Whether I’m making this cold edamame vichyssoise – or another iconic chilled soup like gazpacho (chilled vegetable soup) or a naengmyeon with salty Korean radish water kimchi – I prefer to keep the side dishes and mains on the lighter side too.

Here are a few reader favorites:

And Check Out These Other Delicious and Easy Edamame Recipes

Edamame with Soy and Sesame Sauce

Edamame Hummus with Cilantro

Edamame Bean Soup (Vegan Recipe)

Edamame Quinoa Salad

How to Store Leftover Soup

Refrigerate any leftover potato and edamame vichyssoise in an airtight food storage container for 3-5 days.

• Since it is a chilled soup (meant to be served cold) there is no need to reheat prior to serving leftovers.
• If any separation occurs in the fridge, simply stir well with a spoon, ladle or whisk.

Did you like this chilled edamame vichyssoise recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Edamame Vichyssoise (Chilled Edamame and Potato Soup)

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A classic French vichyssoise, but with the added buttery sweetness of edamame. Make this refined cold potato soup in less than 30 minutes!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 6 servings
• Category: Soups
• Method: Boiling
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 2 cups water
• 2 medium potatoes, peeled and chopped
• 300g shelled edamame, thawed
• 2 cups milk, oat milk, or soy milk
• 1/4 teaspoon salt
• Ground black pepper, to taste

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Instructions

1. In a medium size pot over medium heat, add the olive oil.
2. When the oil is hot, swirl it around to cover the surface of the pot evenly. Add the onion and cook for 3 minutes, until they are translucent and have begun to soften.
3. Add the water and chopped potatoes. Bring the soup to a boil and turn the heat down. Cover and simmer for 10 minutes.
4. Add the edamame and simmer for an additional 5 minutes.
5. Turn the heat off and transfer the soup to a blender. Add the milk, salt, and pepper, and blend until smooth. Transfer the soup to a storage container and refrigerate for at least 2 hours. Serve cold.

Notes

Refrigerate any leftover chilled edamame and potato soup in an airtight food storage container for 3-5 days.

If separation occurs, mix with a spoon or whisk prior to serving leftovers.

Nutrition

• Serving Size: 1 serving
• Calories: 156
• Sugar: 6.7g
• Sodium: 149.2mg
• Fat: 4.8g
• Saturated Fat: 0.4g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 20.1g
• Fiber: 4.3g
• Protein: 9.7g
• Cholesterol: 1.6mg

Keywords: potato soup, cream of potato

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Edamame Vichyssoise (Chilled Edamame and Potato Soup)
Pickled Plum.

Miso soup is one of Japan’s most loved dishes. With its mild nutty taste and deep umami, it makes a wonderful side to nigiri sushi, a bento meal, or a traditional Japanese breakfast. There are many different ways to serve miso soup – some like it with potatoes, while others prefer it with natto. This miso soup uses maitake mushrooms for their delicate earthy taste, and aburaage for its spongy consistency and slight sweetness.

Miso Soup transcends usual mealtimes. Because it’s just as common to eat miso soup for breakfast in Japan as it is to have it with your bento box at lunchtime – or preceding an extravagant sushi or sashimi platter at dinner.

A Heartier Miso Soup Made With Maitake Mushrooms

I’m using maitake mushroom and sliced aburaage (fried tofu pouches) to introduce a bit more flavor, texture and heft to this miso soup. However, at its core, it’s still the miso soup we all know and love.

Maitake mushrooms in particular impart both flavor and a light yet substantive chew.

What Are Maitake Mushrooms?

In the wild, maitake mushrooms grow in bunches at the base of trees as the seasons transition from summer to autumn. Used extensively in Japanese cooking, this fungus is also referred to as hen of the woods as well as ram’s head or sheep’s head mushrooms in the West.

A rough translation of maitake from Japanese to English is ‘dancing mushroom.’

Maitakes have thin edges that thicken slightly as they near the base – and manage be both tender and slightly meaty in terms of texture. The flavor is earthy, woodsy and a tiny bit peppery. They work well in stir fry, stews, soups and are delicious when battered and air fried.

Ingredients for Maitake Mushroom Miso Soup

• Maitake Mushrooms: These are the perfect mushrooms to use in miso soup – since they both impart a rustic woodsy flavor to the broth, and soak up the savory, umami goodness from the miso paste. When handling maitakes, be gentle! Maitake mushrooms are rather delicate.
• Dashi: Think of dashi as a saline, savory sea stock made with dried bonito flakes (katsuobushi) and kelp (kombu). It lays a bedrock of umami in many Japanese recipes. Now, I’m using store bought dashi powder for ease – and because it’s delicious. However, I’ve also got a recipe for homemade dashi if you prefer. You can even make vegan dashi with kelp and shiitake mushrooms.
• Aburaage: These are fried tofu pockets with a squashy, springy texture and a mildly sweet flavor. You’ll commonly see aburaage used in Japanese classics like inarizushi – and savory kitsune udon. For this maitake mushroom miso soup, I prefer the dry sheets commonly sold in Asian markets in the frozen section.
• Miso Paste: Earthy, umami and funky perfection. Read all about Japanese miso paste here. In a second, I’ll go into further detail about the best miso paste to use in miso soup – as well as an easy, foolproof Japanese technique for properly blending the miso paste into the dashi broth.

What is the Best Miso Paste for Miso Soup?

When shopping for miso paste, keep your eyes peeled for the big three different types of miso paste.

• Red Miso (赤味噌 – Aka miso) – Bold, dark, earthy, funky and salty. This is the most assertively flavored of the three.
• White Miso (白味噌 – Shiro miso) – Smooth, mildly savory and bordering on sweet at times. This is the mildest in terms of flavor and funk.
• Mixed Miso (合わせ味噌 – Awase miso) – This is simply a mixture of red and white miso. It has a great balance of boldness and restraint.

When making this maitake mushroom miso soup (and cooking with miso in general) I personally prefer using the mixed awase miso.

Awase miso is bold and savory without being over the top salty – or fading into the woodwork with mildness.

How to Make Maitake Mushroom Miso Soup

1. Gather all of your cooking tools and ingredients.
2. If your maitake mushrooms have the white bottom base intact, remove with a knife. Wet a paper towel lightly with water and gently wipe the surface of the mushrooms. Then segment them into smaller bite sized pieces by hand. Just pull the mushrooms where you’d like them to separate.
3. Add water and powdered dashi into a medium sized pot and bring to a boil.
4. Once boiling, lower the heat to medium and add the maitake mushrooms. Cook for 3 minutes.
5. Place the miso paste into a small strainer with a handle. Lower the strainer into the pot and stir with cooking chopsticks until the miso paste has dissolved. More on this in a sec.
6. Finally, turn the heat off, add the chopped aburaage, stir and serve hot.

How to Stir Miso Paste Into Soup Broth

Miso paste is comprised of soybeans fermented with rice koji.

If you stir miso paste directly into soup broth, larger particles of the rice koji and soybean can cause your miso soup to become a little gritty. Using a strainer to stir the miso paste into the soup means you’ll get all the delicious, umami flavor without any unwanted textures.

• Just lower a strainer into the soup pot so the miso paste is covered by the broth
• However don’t entirely submerge the strainer
• Then stir the miso paste with cooking chopsticks or a spoon until it fully dissolves
• Finally remove the strainer and discard any bits that didn’t dissolve

My mother taught me this simple technique and I’ve used it ever since.

And be sure to check out my mom’s delicious miso soup recipe. The step by step video is right here.

What to Serve With Maitake Mushroom Miso Soup

Like I mentioned, miso soup is served for breakfast in Japan – as well as being a staple served throughout the day with lunch and dinner.

While you really can’t go wrong, here are a few recipe ideas if you’re whipping up a Japanese feast at your place:

And Check Out These Other Delicious and Easy Asian Soup Recipes

Japanese Egg Drop Soup (Kakitamajiru)

Korean Seaweed Soup (Tofu Miyeok-Guk)

Ozoni – Japanese New Year Mochi Soup (お雑煮)

Cabbage Soup With Kombu Dashi

How to Store Leftover Soup

• Refrigerate any leftover maitake mushroom miso soup in an airtight food storage container
• Reheat and use leftovers within 1 to 2 days max
• Don’t reheat more than once

Where to Buy Maitake Mushrooms, Miso Paste, Dashi and Aburaage

You’ll probably have the best luck tracking down all four main ingredients for this miso soup recipe in one trip to an Asian grocery store.

• I prefer the frozen aburaage sheets personally – as I find the canned version a little too sweet and spongy for this soup. Grab them in the freezer aisle.
• Maitake mushrooms are routinely sold inside air-filled blister packs at many Asian food stores. But they’re becoming more popular and easier to find outside of Asian markets in recent years. Farmer’s markets are a great option. I’ve even had luck at Whole Foods a few times.
• And you can easily buy awase miso paste and dashi granules on Amazon if you’re so inclined.

Did you try this maitake mushroom miso soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Maitake Mushroom Miso Soup

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This miso soup uses maitake mushrooms for their earthy taste, and aburaage for their spongy texture and slight sweetness.

• Author: Caroline Phelps

Ingredients

Units USM

• 1 package maitake mushrooms (100g / 3.5 oz), bottom base removed
• 4 cups water
• 1 tablespoon powdered dashi
• 2 sheets abura-age (Japanese fried tofu pouch), sliced into bite size strips
• 3 to 4 tablespoons white or awase miso paste

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Instructions

1. Lightly wet a paper towel and gently wipe off the surface of the maitake mushroom. Maitake mushrooms are quite delicate so they are easy to separate by hand. Simply pull where you would like the maitake to break apart and keep going until you have bite size pieces. Set aside.
2. Add the water and powdered dashi to a medium size pot and bring to a boil.
3. Lower the heat to medium and add the maitake mushrooms. Cook for 3 minutes.
4. Place the miso paste in a small strainer and lower the strainer into the pot, until the liquid covers the miso paste. Stir the miso paste with chopsticks until it has fully dissolved.
5. Turn the heat off and add the aburaage to the soup. Stir and serve.

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Maitake Mushroom Miso Soup
Pickled Plum.

Making this crockpot potato soup recipe is one of the easiest meals to make on a cold fall or winter day. Just add the ingredients to the crock pot and press start! What you will end up with is a comforting bowl of creamy potato soup filling enough to be served as a main, with your classic bread and butter combination, or as a starter or a side. Enjoy!

What Are The Best Potatoes To Use For Potato Soup?

The best type of potatoes to use for potato potages are ones that are high in starch and low in moisture. This combination allows the potatoes to absorb liquid quickly and break down easily. Russet potatoes and all-purpose potatoes are therefore the top choices for potato soups.

The Yukon Gold potato is medium starch but also another great option for making soups since it has a creamy texture and is more flavorful overall.

Can I Keep The Potato Skin On For Potato Soup?

This is my personal opinion but I would say no if you are using russet or all-purpose potatoes. Keeping the skin on will affect the texture and also give the soup a muddy color.

For other potatoes such as Yukon Gold, red potatoes, and white potatoes, the skin can be left on to give the soup a more rustic flair. But keep in mind that the texture may not be as creamy and smooth as a potato soup made with peeled potatoes.

Can I Use Frozen Potatoes Such As Hash Browns To Make Potato Soup?

Yes you can!

Swap the potatoes in this recipe with 2 pounds of frozen hash browns and cook on low for 5 to 6 hours.

Frozen diced potatoes can also be used but because I have never made it using them, I unfortunately cannot give you a correct cooking time. I’m assuming it would be a lot shorter since the potatoes would cook much faster due to their small cut.

Crock Pot Potato Soup Ingredients

Scroll all the way down to the recipe card for the full recipe.

• Olive oil: No need to use your best olive oil here since the flavor will barely be noticeable. If you don’t have any or don’t like the taste of olive oil, you may use vegetable oil, avocado oil, or grapeseed oil. They are all good options.
• Garlic: Adding a few minced cloves infuses the soup with a sweet buttery flavor that gives the soup a comforting and rustic taste.
• Leek: I prefer using leeks over onions, especially in soups, because of their mild and sweet taste. I grew up eating French food so leeks were always at the center of any hearty stew or soup recipes.
• Carrot: Carrots add a lovely golden hue to the soup along with some earthiness and sweetness.
• Potatoes: As mentioned above, russet potatoes and all-purpose potatoes are the ones I recommend using for this slow cooker potato soup. But feel free to use any type of potato you might already have in your pantry or simply love to eat (such as Yukon Gold potatoes or fingerling potatoes).
• Broth: Use low sodium chicken broth or vegetable broth if you would like to make this soup vegan.
• Salt: A pinch of salt is used to balance the sweetness of the carrots, leek, and garlic.
• Heavy cream: Adding half a cup of heavy cream gives the soup a silky texture and some heartiness. For a vegan version, please use unsweetened oat milk.

Flavor Variations

Cheesy Potato Soup

To make a cheesy crock pot potato soup, add 1 to 2 cups of shredded mild cheddar cheese or sharp cheddar cheese once the soup is blended. Keep stirring until the cheese melts and blends into the soup. Add extra cheese if needed, until you reach the desired consistency and flavor.

Loaded Baked Potato Soup

Add 1 to 2 cups of shredded mild cheddar cheese or sharp cheddar cheese once the soup is blended, and stir until the cheese has completely melted. Serve the soup in bowls and top with crispy bacon, sour cream, and a sprinkle of green onions or chopped chives. You can’t get better comfort food than a loaded baked potato soup on a cold and snowy day!

How To Make Crock Pot Potato Soup

1. Gather all of your kitchen tools and ingredients.
2. Chop all the vegetables and place them in the crock pot.
3. Add the remaining ingredients, except for the heavy cream.
4. Stir and put the lid on. Cook on low for 5 to 6 hours, or on high for 3 to 4 hours.
5. Use an immersion blender to blend the soup until it’s smooth. If you don’t have an immersion blender, transfer the soup to a blender and blend until smooth. You may need to do this in batches.
6. Stir in the heavy cream, season with salt and pepper if needed, and serve.

How To Thicken Potato Soup In A Slow Cooker?

To thicken a potato soup after it’s cooked, add 1 tablespoon of flour, corn flour, or potato starch, to a small bowl and stir in 3 to 4 tablespoons of the cooked soup. Add the mixture to the crock pot and keep stirring until the soup thickens.

How To Prevent Potatoes From Becoming Gummy

Cooking potatoes for too long or over blending them are the most common reasons why many of us end up with a gluey, sticky stack of cooked potatoes. When it comes to mashed potatoes, it’s always best to use a potato masher instead of a blender, since it’s easy to overdo it. Mash just long enough so that the potatoes are fluffy.

Same goes for the texture of this soup – make sure not to over blend it as this will result in a soup that’s more gooey than silky.

What To Serve With Potato Soup

This crock pot potato soup can be served as a main or a side dish.

As a main, simply serve it with a French baguette, multigrain bread, or any bread of your choice. I also like to offer a cheese and veggie plate on the side to complete the meal.

As a side dish or a starter, I would recommend serving this creamy potato soup with a salad or a sandwich. I would avoid pairing it with another hearty dish as it might be too filling or heavy.

Some of my favorite soups and sandwiches are:

Salads and Sandwiches You Might Like

Japanese Egg Sandwich (Tamago Sando)

The Best Tuna Sandwich

Detox Cleanse Salad (Vegan)

Nicoise Salad

How To Store Leftovers

To store the leftovers, transfer the soup to an airtight container and leave it in the refrigerator for up to 4 days. Even if you are planning to eat it the next day, do not leave the soup in the slow cooker since it contains dairy and bacteria might develop if it sits at room temperature.

Did you try this crock pot potato soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Crock Pot Potato Soup

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This comforting crock pot potato soup recipe is guaranteed to keep you warm and satisfied during the colder fall and winter months. Sweet, creamy, and packed with goodness, it can be served as a main or a side dish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: 6-8 bowls
• Category: Crock Pot
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM

• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 leek, finely chopped, white part only
• 2 medium carrots, finely chopped
• 2 1/2 pounds potatoes such as Yukon gold or russet potatoes, peeled and chopped into bite size pieces
• 4 1/2 cups low sodium vegetable stock or chicken stock
• 1/2 teaspoon kosher salt
• 1/2 cup heavy cream or unsweetened oat milk for vegan option

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Instructions

1. Place all the ingredients, except for the heavy cream, in the crockpot and close the lid.
2. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours.
3. Blend the soup using an immersion blender until smooth. Alternatively, you can blend the soup in batches using a blender.
4. Serve.

Notes

To store leftovers, put the soup in an airtight container and refrigerate for up to 4 days. 

Nutrition

• Serving Size: 1 bowl (serves 6)
• Calories: 224
• Sugar: 6.1g
• Sodium: 575.6mg
• Fat: 7.1g
• Saturated Fat: 2.1g
• Unsaturated Fat: 0.7g
• Trans Fat: 0.1g
• Carbohydrates: 37.6g
• Fiber: 5.4g
• Protein: 4.3g
• Cholesterol: 7.1mg

Keywords: Slow Cooker

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Crock Pot Potato Soup
Pickled Plum.

If you’re looking for a hearty, yet healthy soup recipe, this navy bean soup is the perfect choice. Made with simple ingredients that you probably already have in your pantry, this soup comes together easily. Plus, it’s a great way to sneak in some extra veggies into your diet! And since it only uses one pot, clean up is a breeze!

Navy Bean Soup Ingredients

Olive oil: Olive oil is a healthy fat that provides essential nutrients and antioxidants. You will need 2 tablespoons to saute the vegetables.
Dried thyme: Dried thyme is a flavorful herb that adds a touch of earthiness and gives this bean soup lots of depth of flavor.
Mirepoix: Mirepoix is the French term used in cooking to explain mixed vegetables that are cooked on low heat to create the base of a dish. The mix I am using for this soup is onion, celery, and carrot.
Tomatoes: Tomatoes add a touch of sweetness and acidity to the soup. They are also a good source of lycopene, an antioxidant that has many health benefits.
Stock: Stock provides the base for the flavor of the dish. In this navy bean soup recipe, you can use either chicken or vegetable stock.
Canned navy beans: Navy beans are a type of small, white bean that is often used in soups and stews because of their creamy texture when cooked. They are a good source of protein, potassium, and fiber, and are low in fat.
Garlic cloves: 3 cloves are used to infuse a little sweetness and give the soup a lovely aroma.
Baby spinach: I’ve added 2 cups of baby spinach to make this soup more wholesome. It is a good source of vitamins and minerals, and adds a pop of color.
Lemon: Lemons add a touch of acidity and give the soup a bright and cleansing taste. It’s also packed with vitamin C.
Parmesan cheese: Optional but I always like to add a couple of spoonfuls of it! Parmesan cheese adds creaminess and umami, giving it a hearty element.
Fresh basil leaves: Also optional, shredded basil leaves are aromatic and refreshing.

Ingredient Substitutions

If you don’t have all of the ingredients on hand to make this homemade bean soup, no need to worry! Here are a few substitutions that can be easily made:

• Use leek or shallots instead of an onion.
• Use dried oregano in place of the thyme.
• Replace the baby spinach with regular spinach or baby kale.
• Use canned cannellini beans, great northern beans, or chickpeas, in place of the navy beans.
• Use Pecorino Romano, Grana Padano, or Gruyère cheese in place of the parmesan cheese.

You can also use bacon, leftover ham, ham hock, or a ham bone to add a salty and meaty element.

How To Make Navy Bean Soup (Instructions)

Scroll all the way down to the recipe card for the full recipe.

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, celery, carrot, and tomato, and cook until softened, about 5 minutes.
3. Add the vegetable broth or chicken broth, navy beans, garlic, and bring to a simmer. Boil for 25 minutes.
4. Add the spinach and lemon juice and stir.
5. Serve topped with grated parmesan cheese and garnish with basil leaves. Serve warm.

How To Quick-Soak Beans

If you would rather use dried beans but forgot to soak them overnight, here’s an easy way to quick-soak them so they are ready to be used in just about an hour! This quick soak method works well for just about any type of bean:

1. Wash the navy beans to remove any dirt and drain them well.
2. Add about 2 tablespoons of water to a large pot, along with 8 cups of water, and the beans. Stir well.
3. Bring the water and beans to a boil and cook for about 5 minutes. Turn the heat off, cover with a lid, and let the beans soak for about 60 minutes.
4. Drain the beans, rinse them well, and drain again.

Your beans are now ready for the soup! You might need to boil the soup for a bit longer depending of the type of beans you are using and how old they are. I have once bought a batch of navy beans that took ages to cook because they were probably not very fresh.

How To Thicken Navy Bean Soup

If you prefer your soups on the thicker, heartier side, here are some easy tips on how you can thicken them:

1. Cook the soup on low without the lid on, for a longer time, to let some of the liquid evaporate.
2. Make your soup in a slow cooker. This is another way to let some of the liquid evaporate but also the slow cooking will naturally thicken the soup.
3. Mash some of the beans before adding them to the pot. Use about a quarter of your beans, up to a third, depending on the desired thickness. Or you can use an immersion blender once the soup is cooked and give it a quick blend. Make sure it’s quick so you don’t end up with a puree!
4. Start the soup by making a roux, which is a mixture of flour and butter. Start by making your mirepoix (cooking the onion, celery, and carrot) in the pot and then transfer it to a bowl it when the veggies are cooked. Add an equal amount of flour and butter (about 2 to 3 tablespoons of roux per cup of liquid) to the pot and cook on low, stirring often, until the mixture turn light brown. Return the mirepoix to the pot and mix it in with the roux. Slowly add your stock, stirring frequently, and finish by following the recipe steps.
5. Add cornstarch. I’m personally not a huge fan of this one because it’s not exactly the texture I enjoy having with a bean soup. But it’s an easy way to thicken soup! Mix a little cornstarch with cold water and slowly stir it into the hot soup. A little goes a long way with cornstarch so make sure you start with just a little – 1 or 2 teaspoons, and work your way up.

How To Store This Navy Bean Soup

Leftovers for this soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through.

This white navy bean soup can also be frozen for up to 3 months, in an airtight storage container. I recommend dividing the servings and freezing them separately. Thaw in the refrigerator overnight before reheating.

What To Serve With Navy Bean Soup

Whether you’re feeding a large family or just looking for leftovers for the week, this navy bean soup recipe is an easy meal that can be served as an appetizer or a main dish.

My favorite way to serve this homemade bean soup is with a simple green salad and/or some crusty bread like a baguette.

If you would like to serve it as a started, here are some delicious main dishes that pair beautifully with it:

Tasty Main Dishes to Pair with Navy Bean Soup

Chicken Piccata

Italian Cauliflower Stir Fry

Nicoise Salad

Vegetable Ricotta Pie Recipe

Do you have a favorite navy bean soup recipe? Share in the comments below! And if you try this recipe, be sure to let us know how it turned out!

Navy Bean Soup

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An easy, family friendly navy bean soup that’s hearty and comforting.

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Soup
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Units USM

• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 medium carrots, finely chopped
• 2 medium tomatoes, chopped
• 6 cups vegetable broth or low sodium chicken broth
• 2 15–ounce cans navy beans, rinsed and drained
• 3 garlic cloves, minced
• 2 cups baby spinach, chopped
• Juice from 1 lemon
• Salt and ground black pepper, to taste
• Grated parmesan cheese (optional)
• Fresh basil leaves, chopped (optional)

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Instructions

1. Add the olive oil to a large pot over medium high heat.
2. When the oil is hot, add the dried thyme and onion and saute for 2 minutes, until the onions are translucent.
3. Add the celery and carrot and saute for 2 minutes, until the vegetables have started to soften.
   Add the tomatoes, stock, navy beans, garlic, and stir. Bring the soup to a boil and lower the heat to a bubbling simmer. Cover and cook for 25-35 minutes, until the vegetables are tender.
4. Add the chopped spinach and stir until the spinach has wilted.
5. Turn the heat off and stir in the lemon juice. Taste the soup, add salt and pepper if needed.
6. Top each bowl with about 2 tablespoons of grated parmesan and a couple of freshly chopped basil leaves.

Notes

Store the leftover in an airtight container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 bowl
• Calories: 275
• Sugar: 4.1g
• Sodium: 604.5mg
• Fat: 7.2g
• Saturated Fat: 1.4g
• Unsaturated Fat: 1.2g
• Trans Fat: 0g
• Carbohydrates: 39.2g
• Fiber: 9.2g
• Protein: 17.1g
• Cholesterol: 0.6mg

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One-Pot Navy Bean Soup
Pickled Plum.

Soup is usually way more than the sum of its parts. From ramen to wonton soup to miso soup and tom kha (and all stops in between), these delicious and popular Asian soup recipes are easy to make and taste like home – no matter where you’re from!

Every time I sit down at a restaurant and open the menu, my eyes instantly gravitate to the soups. I guess I’m just wired that way.

And I think I’d be hard pressed to remember a soup I didn’t enjoy at least a little bit. In my mind soup is kind of like pizza: even a mediocre slice of pizza is still a pretty good thing. Well, even a merely decent bowl of homemade soup follows the same general rule – with one major advantage:

Soup is endlessly customizable. Feeling like the finished product could use a savory boost? Add some fish sauce, dashi powder or a plain old pinch of salt. Need a bit more heat? Add some chili crisp or gochugaru. Voilà: perfection.

Take a Culinary Journey With These Asian Soup Recipes

The time I spent working in Tokyo, Bangkok and Singapore presented me with opportunities to seek out everything from savory and delicate miso soup – to fiery noodle soup – to curry based soups – to elegant clear broths (and everything in between).

And soup isn’t just a comforting cold weather thing. Summers in Asia are scorching. And AC isn’t always an option, especially in hawker centres and outdoor restaurants. A great tactic to beat the summer heat:

1. Eat hot soup. This predictably causes you to sweat.
2. The breeze (or a well aimed fan) hits your sweaty brow.
3. As the sweat evaporates, your body cools down.

Most of these delicious and easy Asian soup recipes can be prepared at home in a short amount of time. So don’t be intimidated! Here are 18 reader favorites.

The Best Miso Soup (みそ汁)

This may be one of the best known Asian soup recipes of all time. And while there aren’t many steps to making this easy umami miso soup at home, you will definitely taste the difference from the store bought packets – or the instant stuff that gets brought out with the edamame at many corner sushi spots. This is my mom’s recipe, so it’s made with love – and tastes like home. Be sure to watch the video in the recipe card. My mom taught me the best technique for properly dissolving miso paste into broth. And I’m excited to share it with you!

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Easy Homemade Wonton Soup (馄饨汤)

There’s something so comforting about pillowy wontons in savory broth. And I’ve got detailed instructions on making both from scratch. While the wontons and the soup are both vegan, if you follow a plant based diet, you’ll want to make sure the dumpling wrappers don’t have egg in them. And you can obviously use the protein of your choice if you love the more traditional versions of this iconic Chinese soup!

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Miso Kimchi Ramen

Mix the smokiness and umami of miso paste with the bright, pungent funk of kimchi – and you’ve got a winner on your hands! This Korean influenced Japanese noodle soup recipe gets a serious boost from homemade toasted garlic and scallion oil. Top with bean sprouts and sweet corn for a homemade ramen experience you’ll come back to again and again.

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Baby Bok Choy Soup With Garlic and Ginger

A wonderful thing happens when you mix garlic and ginger with a savory broth. This fragrant rice noodle soup has a deep umami flavor from broth (perfumed by dried shiitake mushrooms) that permeates both the noodles and the bok choy. I use baby bok choy for its pliant crunch. This is my go-to Asian noodle soup in the summertime. Will it be yours too?

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Jjamppong (Korean Spicy Seafood Noodle Soup)

Briny, spicy and smoky perfection in a bowl. This Korean seafood soup gets its fiery, red color from gochugaru (dried Korean chili powder). Shrimp, clams and squid work in tandem with the marine flavors of dashi (the sea stock I love using in many Asian soups) – but would also work well with chicken broth. Best part: you can use Korean jja-jjang noodles, but ramen noodles and Chinese egg noodles work well too. Use what you’ve got handy!

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Korean Seaweed Soup (Tofu Miyeok-Guk)

This light Korean soup has a clear broth and one of the milder, nuanced flavor profiles of some of the more assertive Asian soup recipes on this list. But don’t mistake it for being meek! Korean seaweed and dashi meld with soy sauce and funky fish sauce – creating some real depth. I’m using enoki mushrooms and tofu in place of the more traditional beef to keep it nourishing and cleansing.

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Shoyu Ramen 醤油ラメーン

When a ramen craving sets in, I’m going to have to scratch that itch! And, while almost any ramen will do the trick, shoyu (soy sauce) ramen is typically the first place my brain goes. It’s simple enough to whip up at home, but tastes like you spent money at the ramen shop. I love adding chopped scallions, menma (bamboo), nori (toasted seaweed sheets) and a ramen egg. Load a bowl up with your favorite toppings to truly make it yours!

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Tom Kha Soup (Thai Coconut Soup)

This aromatic Thai soup has all the flavors. Galangal, lemongrass and coconut milk meld with Thai staples like fish sauce, bird’s eye chilis and a touch of sugar. Chicken is a popular addition to this iconic soup – but I used mushrooms and cauliflower to keep it meatless. Oooh, don’t forget the cilantro for a soup that tastes like a trip to Southeast Asia!

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Vegan Tantanmen ビーガン たんたんめん

Tantanmen is a Japanese adaptation of Chinese dan dan noodles. And while the Chinese original tends to be dry noodles tossed in a fiery sauce, the Japanese version is milder and soupier. I’m using mushrooms in place of the traditional pork. The umami from the mushrooms plays super nicely with the nutty, savory, sweet and spicy broth. This plant based Japanese noodle soup recipe is a winner!

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Cabbage Soup With Kombu Dashi

If you’re not a fan of long ingredients lists, this is the soup for you! Three ingredients is all it takes. This is, without a doubt, one of the easiest Asian soup recipes of all time! Kombu dashi is a vegan soup base made with an edible kelp called kombu. You can grab a powdered form here on Amazon. Just simmer with napa cabbage and carrots for a light, invigorating plant based soup that won’t weigh you down.

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Hot and Sour Soup 酸辣汤

If one soup reminds me of childhood, it’s this one. Every time my family and I went to the Chinese restaurant in our town, I ordered hot and sour soup without fail. So even now, a spoonful of this silky, gooey Chinese soup sends me back in time. The secret (as far as I’m concerned) is white pepper – which is hot and floral. To get that perfect takeout texture, whisk an egg in the hot broth and thicken with cornstarch. Easy!

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Japanese Egg Drop Soup (Kakitamajiru)

Similar to the Chinese original, the Japanese version of egg drop soup calls for dashi instead of chicken stock. I also find the texture of this Japanese soup to be slightly thinner in consistency. Cooking sake introduces just the faintest hint of sweetness around the margins. Add spinach for a light and delicate soup that will still fill you up.

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Vegetable Champon

Champon is just plain fun. Now, in Japan, you’ll find the best champon in and around Nagasaki. They are known for perfecting the art of simmering pig and chicken bones for hours to create a broth that is milky white and loaded with savory goodness. That broth is then poured over thick noodles, seafood, pork and veggies. It’s like a hodge-podge of flavors and texture in a steaming bowl of noodle soup. I’m using dashi and chicken stock for the broth – and imitation crab sticks for the protein. It’s lighter than the Nagasaki original, but just as fun. Btw, don’t skip the bean sprouts!

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Basic Udon Soup (基本うどん)

Need a noodle soup fix? You only need 15 minutes to make this easy udon soup recipe. Now, when it comes to Japanese noodle soups, I tend to crave udon even more than ramen or soba. And it’s those thick, chewy wheat based noodles that pull me in. I’m powerless to the slippery, supple chew. One of the most iconic udon toppings is kamaboko (fish cakes). But my personal favorites are tororo kombu (shredded kelp), nori and a (pasteurized) raw egg yolk.

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Red Coconut Curry Soup Recipe

Hot, smoky, sour and sweet! If you like rice noodle soups with a legendary amount of flavor, you’re gonna love this one. You can shorten your ingredients list significantly by using a Thai red curry paste as a base of flavor. Then you build from there. Peanut butter, fish sauce, garlic, ginger and coriander stems all contribute to the greatness of this soup. And trust me on this one: shred some iceberg lettuce to serve on top of each bowl. It absorbs the flavors of the soup as it wilts and introduces a pliant crunch in the process.

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Wakame and Vermicelli Soup

Need a quick snack in soup form? This easy Asian soup is ready in 10 minutes from start to finish – and will invigorate without busting your gut in the process. Wakame is yet another form of kelp. It expands in a savory broth of chicken or vegetable stock, soy sauce and sake. Use rice vermicelli noodles or saifun bean thread noodles – and finish with a dash of spicy chili oil or nutty toasted sesame oil. Your choice!

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Curry Udon (カレーうどん)

Ever had Japanese curry rice? Well, it’s pretty common to serve Japanese curry in both ramen and udon noodle soups as well. Dashi and tsuyu are both common additions to thin out – and further flavor – the curry broth. Udon noodles are springy, chewy and supple in texture. I eat this one year round. It’s truly a food match made in heaven.

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Ozoni – Japanese New Year Mochi Soup (お雑煮)

Now, if you’re a traditionalist, you’ll probably only make this Japanese mochi soup once a year: on New Year’s Day. It’s a soup where each ingredient truly represents a hope for the year to come (for example: mochi represents longevity because of its stretchy texture). But this ornate and delicate soup is simple enough to whip up at home, you may find yourself making it whenever you need a mochi (Japanese rice cake) fix!

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Basic Udon Soup (基本うどん)

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Enjoy a bowl of chewy udon noodles in savory broth in just 15 minutes from start to finish!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 people
• Category: Soups
• Cuisine: Japanese

Ingredients

Units USM

• 8 ounces dry udon noodles or 2 packets of fresh udon noodles

Broth

• 1 cup dashi (click here if for homemade dashi (vegan option also available), or use 1 teaspoon dashi powder mixed with 1 cup water
• 1 cup water
• 1 1/2 tablespoon soy sauce
• 3 tablespoons mirin
• 3-inch piece kombu (dried kelp)

Toppings

• 3 stalks scallions (thinly sliced on the bias)
• tororo kombu (optional)
• 2 fresh shiitake mushrooms
• 2 eggs
• 2 dry nori sheets

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Instructions

1. Put all the ingredients for the broth in a pot and leave for 10 minutes. Bring to a boil and remove the kelp. Lower the heat, cover and simmer on low for 5 minutes. If you are using shiitake mushrooms for topping, add them to the broth and simmer together.
2. Bring a pot of water to boil and add your udon noodles. Cook noodles according to the directions on the package. Save some of the water (about a cup), drain and set aside.
3. Divide the noodles and broth between two bowls and add topping of your choice. Serve hot.
4. Add a little of the hot udon water that you saved to dilute the broth if it’s too strong.

Notes

Leftover broth:

• You can refrigerate the broth in an airtight storage container. It will keep for up to 1 month.
• Or you can freeze the broth in an airtight storage container (let it cool to room temperature first) and  it will last for up to 3 months.

Nutrition

• Serving Size: 1 bowl
• Calories: 497
• Sugar: 17.4g
• Sodium: 1683.7mg
• Fat: 6.7g
• Saturated Fat: 1.9g
• Unsaturated Fat: 1.2g
• Trans Fat: 0g
• Carbohydrates: 85.8g
• Fiber: 1.5g
• Protein: 13.3g
• Cholesterol: 192.8mg

Keywords: Noodle soup

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18 Popular Asian Soup Recipes
Pickled Plum.

This is a meatless version of the classic miyeok-guk soup with beef. It is a light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. Ready in 20 minutes from start to finish.

What is Korean Seaweed Soup?

Korean seaweed soup (Miyeok-Guk 미역국) is a traditional Korean soup typically made with rehydrated seaweed (miyeok: aka brown seaweed) and proteins like beef brisket or seafood like mussels, shrimp or abalone.

It’s known colloquially as Korean birthday soup – because this seaweed soup is commonly served to Korean mothers after giving birth. It is thought that this soup has the perfect balance of nutrients to help a new mother recuperate after labor.

And, throughout the years, it has become a celebratory soup that people eat on their birthdays as an acknowledgment of another year of life.

However, it doesn’t need to be your birthday to indulge in this delicious Korean soup. And I set out to create a meatless version of the classic miyuk guk you can enjoy anytime you want a little comforting, delicious Korean soup in your life.

Miyeok Guk Ingredients

Scroll all the way down for the full recipe.

• Dried Seaweed: The particular seaweed you’ll want to track down for this Korean soup is called miyeok (미역) – however it is more widely known in the West as sea mustard – or by it’s Japanese name: wakame. So what is wakame? Wakame is an edible seaweed (or kelp) with a strong marine flavor and a hint of sweetness. You’ll rehydrate wakame before using it (more on this step in a sec).
• Tofu: I’m using silken tofu for this soup instead of the traditional beef or seafood. However, you can use the bean curd of your choice. I tried it once with medium-firm tofu, and it was delicious as well.
• Enoki Mushrooms: Enoki mushrooms are long, thin white mushrooms with slim stems and small caps. They grow in clusters and, once cooked, take on a pliant firmness. Learn more about cooking with enoki mushrooms here.
• Dashi Broth: Think of dashi as ‘sea stock.’ You can use prepackaged dashi powder (much like bouillon) – or make your own dashi from scratch. The homemade stuff is delicious, but obviously a bit more time consuming than using the powdered granules. It’s fairly easy to track down the powdered stock at most Asian grocery stores – or grab dashi on Amazon here.
• Minced Garlic Cloves: Just a tiny bit of minced garlic imparts a sharp earthiness to the overall flavor profile.
• Soy Sauce: 1 tbsp of soy sauce adds another layer of umami to this Korean seaweed soup recipe.
• Fish Sauce: This is the table salt of Asia. It’s funky, savory and absolutely perfect. Learn more about fish sauce here.
• Sesame Oil: You’ll only need 1 tsp of this toasty oil. A little goes a long way!

How to Make Korean Seaweed Soup

1. Gather all of your cooking tools and ingredients. You’ll only need about 15 minutes of prep time – and can do all your prep as the seaweed rehydrates.
2. Place your dried seaweed in a bowl with water and let it rehydrate until soft. This should take 10-15 mins.
3. Once the soaking is complete, drain the seaweed, gently wring it out and chop into bite-size pieces. Set it aside.
4. In the meantime, cut the drained tofu into bite size squares and set aside as well.
5. Next, rinse your enoki mushrooms under cold water and cut the stems off. The stems on enoki mushrooms are harder and discolored from the pliant parts near the tip, so you’ll have no trouble knowing where to cut. Separate the mushroom strands by gently pulling them apart. Set your mushrooms aside.
6. Then add the dashi broth, garlic, soy sauce and fish sauce to a medium sized pot and bring to a boil.
7. Once boiling, add your seaweed, tofu and enoki mushrooms and stir well. Cook for another 5 minutes total time.
8. Finally, turn the heat off, stir in the sesame oil and serve immediately.

Korean Seaweed Soup Flavor

The combination of dashi, wakame and fish sauce all create a flavor profile that is saline and mineral like the sea – but soft and nuanced enough that it doesn’t simply taste salty.

There’s a verdant freshness that also dances around the edges.

Texturally, you’ll get a pliant crunch from both the enoki mushrooms and the seaweed. And the silken tofu provides heft, substance and softness.

All of this to say – this is one of my favorite Korean soups. And it’s rare to get this amount of deep and savory flavor from a soup that is ready in 20 minutes from start to finish.

What to Serve With Korean Seaweed Soup

My favorite side dish to eat with miyeok guk is a simple bowl of perfectly cooked short grain rice. The soup brings the flavor – and the rice is a comforting counterpoint.

However, you could make a proper Korean meal of it – and serve this seaweed soup recipe alongside these reader favorites:

• Vegetarian Kimbap (Gimbap)
• Korean Steamed Egg (Gyeran Jjim)
• Kimchi Tofu Mandu (Korean Dumplings)
• Scallion Pancake (Pajeon)
• Tteokbokki (Dukbokki)

What’s your favorite way to eat Korean birthday soup? Tell me about your favorites in the comments section below!

How to Store Leftovers

You can store any unused portions of this Korean seaweed soup in an airtight container in the refrigerator for up to 2 days.

If you think you’ll need it longer down the road, you can freeze it (properly covered) for up to 3 months. However be sure to freeze in single serving portions. You should never thaw, reheat and re-freeze a second time.

Other Delicious and Easy Korean Soup Recipes

Jjamppong (Korean Spicy Seafood Noodle Soup)

Naengmyeon (Korean Cold Noodles – 냉면 )

Doenjang Jjigae (Korean Soybean Paste Stew)

Soondubu Jjigae (Korean Spicy Tofu Stew)

Did you like this Korean seaweed soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Seaweed Soup (Tofu Miyeok-Guk)

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A light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stove top
• Cuisine: Korean
• Diet: Low Calorie

Ingredients

Units USM

• 20g dried seaweed (miyeok)
• 1 block silken tofu, or medium firm tofu, drained
• 1/2 package enoki mushrooms,
• 4 cups dashi broth
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil

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Instructions

1. Place the seaweed in water and let it rehydrate for 10 to 15 minutes, until it’s soft.
2. Drain the seaweed and chop into bite size pieces. Set aside.
3. Cut the tofu into bite size squares and set aside.
4. Rinse the enoki mushrooms under cold water and cut the stems off – the part that’s harder and discolored. Separate the mushrooms by gently pulling at the strands and set aside.
5. Add the dashi broth, garlic, soy sauce and fish sauce to a medium size pot and bring to a boil.
6. Add the seaweed, tofu and enoki mushrooms, and cook for 5 minutes.
7. Turn the heat off, stir in the sesame oil and serve.

Notes

Store the seaweed soup in an airtight storage container and refrigerate for up to 2 days. 

Nutrition

• Serving Size: 1 bowl
• Calories: 126
• Sugar: 0.8g
• Sodium: 931.7mg
• Fat: 6.5g
• Saturated Fat: 1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1.1g
• Protein: 12.7g
• Cholesterol: 0mg

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Korean Seaweed Soup (Tofu Miyeok-Guk)
Pickled Plum.

Japanese curry over mashed potatoes is one of those combinations that should be on everyone’s menu! Similar to shepherd’s pie but sweeter and more rich, it’s one comforting meal that both kids and adults will enjoy.

Japanese curry is a dish I love making on Sundays because it requires little preparation and can be served in about 30 minutes. And while I usually serve it with rice, I discovered a few weeks ago that it could be just as delicious when it’s served over mashed potatoes.

The recipe is very simple – make Japanese curry, make mashed potatoes, and combine. You won’t believe how good it is!

What is Japanese Curry?

Japanese curry rice, also called kare raisu (curry rice), is a popular Japanese dish that is commonly found in family restaurants, cafés, and traditional Japanese restaurants serving comfort food. It’s also sold in conbini, Japanese for convenience stores, and is a staple in most Japanese homes since it’s simple and easy to make.

Japanese curry is usually served with white short grain rice (gohan), topped with a deep fried pork cutlet (katsu curry), stuffed in deep fried buns (kare pan), or added as a topping to ramen or udon (kare udon). The flavor is typically mild, close to a demi-glace, since most Japanese people cannot handle spicy food well.

Ingredients for Mashed Potatoes

• Potatoes: I find that 1 ¼ pound of potatoes yield the proper ratio of mashed potato to Japanese curry. But you can use a little less, around 1 pound, if you want the Japanese curry to be at the forefront of your meal. 
• Butter: I’m using vegan butter but feel free to use regular butter, or even margarine.
• Milk: I used unsweetened soy milk but feel free to use any other type of non-dairy milk, or regular milk.
• Salt and pepper: Using a proper amount of salt is important in order to balance out the natural sweetness of the potatoes. Using ground black peppers adds a floral and woody note.

What Potatoes Are the Best For Mashed Potatoes?

My personal favorite is the Yukon Gold potato for its natural sweetness and smooth texture. But since they can be hard to find depending on where you  are located, using a good old russet potato will do just fine.

I even use baby potatoes sometimes to make mashed potatoes and leave the skin on. It makes the dish a bit more interesting, texturally.

How to Make Mashed Potatoes

Scroll down to the recipe card for the full recipe.

1. Wash and peel the potatoes. Chop them up and place them in a medium size pot.
2. Fill the pot with enough water so there’s about 2 inches over the potatoes.
3. Bring to a boil and turn the heat down to medium, so the water is still boiling, but not spitting.
4. Boil the potatoes for about 7 minutes, or until you can pierce them easily with a fork or a knife.
5. Turn the heat off, drain the potatoes, and place them back in the pot.
6. Mash the potatoes with a potato masher or a fork until the mixture is smooth.
7. Add the butter, milk, salt, and pepper, and mix well to combine.

Ingredients for Japanese Curry

• Japanese curry roux: Japanese curry sauce mix is quite simply a solid block of curry roux made of curry powder, flour, garlic, and several other ingredients. They are very easy to find these days in Japanese, Korean, and other Asian supermarkets, sometimes in regular grocery stores, and online such as on Amazon. There are many different brands you can choose from and each one varies in taste (more on this later). I’m using Vermont Curry for this recipe since it’s what I had in my pantry.
• Water: Since the curry roux is so concentrated in flavor, stick to only using water. Using stock could result in a curry that’s too salty.
• Onion: Adding chopped onions infuses the dish with ‘amami’, or sweetness. It’s the classic way to make Japanese curry and, therefore, is considered an essential step to the recipe.
• Mixed Veggies: You can technically use any combination of vegetables (e.g., eggplant, green peas, and mushrooms) you like for this curry but I find that carrots, zucchini, and corn, add just the right amount of sweetness.
• Spinach: Adding a handful of spinach to my curries is something I’ve been doing for years as an easy way to increase my intake of vegetables.

What is the Best Japanese Curry Roux?

That’s a tough question to answer because it really comes down to what your personal preferences are. So instead of telling you what my favorite mix is, I thought it would be more helpful to give you a basic idea of what some of the more popular brands taste like.

• SPICIEST – House Java Curry: While most Japanese curry roux are never truly spicy (even the boxes that say “HOT” are surprisingly mild), Java Curry does deliver on that aspect. The curry roux is packed with fragrant spices and is less sweet than other brands.
• SIMPLEST – S&B Golden Curry: Golden Curry may be the most iconic brand because it’s been around the longest – but it doesn’t mean it’s the best (sorry Golden Curry…). The flavors are quite mild compared to other curry sauce mix, probably because it contains the shortest list of ingredients. It’s a good one to get if you are new to Japanese curry, but one to skip if you consider yourself a curry expert.
• SWEETEST – House Vermont Curry: Vermont Curry roux is on the thicker and sweeter side because it contains a combination of cheese, apple, and honey. It’s an easy curry to enjoy, one that’s also kid friendly.
• MOST COMPLEX – S&B Kokumaru: Kokumaru is very rich and more complex in flavor than the other brands listed above. But it lacks the heat I’m looking for when I’m craving a good curry. While I do find it quite delicious, it does feel like it’s missing a little something.

How to Make Japanese Curry

1. Start by chopping all the vegetables.
2. Cook the onions and carrots in a little oil until the onions become translucent.
3. Add the remaining vegetables and stir fry for a few minutes, until they are tender but yielding a slight crunch.
4. Add the water and Japanese curry roux and keep stirring until the blocks dissolves and the sauce thickens.
5. Turn the heat off and add the spinach. Stir well and serve over mashed potatoes.

It should be noted that the steps for a regular Japanese curry recipe will vary slightly from the ones listed above. The vegetables would boil in water alone for about 20 minutes, followed by the addition of the curry roux, which would cook for a further 5 to 10 minutes.

The reason why I’m adding both the water and curry sauce mix together for this recipe is because the vegetables are chopped into smaller pieces, eliminating the need to cook them for long.

Storing Options

FRIDGE

Store this Japanese curry over mashed potatoes in an airtight storage container and refrigerate for up to 5 days. Reheat in the microwave on high for 1 to 2 minutes.

FREEZER

Yes you can freeze this recipe, it’s very easy!

First, let the dish cool to room temperature and then transfer it to a freezer friendly storage container. Freeze for up to 2 months.

To reheat, take the dish out of the freezer and let it thaw in the fridge overnight. Microwave on high for 1 to 2 minutes.

Curry Recipes

Here are some additional curry recipes you might be interested to try!

• Homemade Japanese curry (from scratch)
• Japanese Coco Ichibanya-style vegetable curry
• Panang curry
• Simple egg curry
• Mapo Curry Tofu

Did you like this Japanese curry over mashed potato recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

How to Make Japanese Curry Over Mashed Potatoes

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Similar to shepherd’s pie but sweeter and more rich, Japanese curry over mashed potatoes is a comforting meal that both kids and adults will enjoy.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 3 to 4
• Category: Main
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 1 1/4 pound potatoes, peeled, and chopped
• 4 tablespoons butter or vegan butter
• 1 cup milk or unsweetened soy milk or oat milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable or grapeseed oil
• 3oz (about 85g) onion, diced
• 1.5 oz (about 45g) carrot, diced
• 1.5 oz (about 45g) frozen corn, thawed
• 2 oz zucchini (about 60g), diced
• 350 to 400 ml water, depending on how thick you like your curry to be
• 5 blocks (squares) of Japanese curry roux such as Vermont Curry
• 1/3 cup spinach, finely chopped

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Instructions

• Add the potatoes to a pot and add enough water so there’s about 2 inches above the potatoes.

• Turn the heat to high and bring to a boil. Turn the heat down and cook the potatoes for about 7 minutes, or until they easily be pierced with a knife or fork.

• Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper, and mashed the potatoes until they are smooth. Set aside.

1. Add the vegetable oil to a medium pot over medium heat, and add the onion and carrot. Stir fry for 2-3 minutes, or until the onions are translucent. 
2. Add the corn and zucchini and stir fry for 2 more minutes. 
3. Add the water and curry roux and keep stirring until the blocks have completely dissolved, and the sauce is thick and bubbling. 
4. Turn the heat off and stir in the spinach.
5. Transfer the mashed potato to a medium size bowl and top with the vegetable curry. Serve.

Notes

To Refrigerate: Put the leftovers in an airtight storage container and refrigerate for up to 5 days.

To Freeze:

Let the dish cool to room temperature and transfer it to a freezer friendly storage container. Freeze for up to 2 months. To reheat, take the dish out of the freezer and let it thaw in the fridge overnight. Microwave on high for 1 to 2 minutes.

Nutrition

• Serving Size: 4
• Calories: 414
• Sugar: 8.2g
• Sodium: 167.3mg
• Fat: 20.6g
• Saturated Fat: 10.7g
• Unsaturated Fat: 1.8g
• Trans Fat: 0g
• Carbohydrates: 55.9g
• Fiber: 25g
• Protein: 11.2g
• Cholesterol: 31.8mg

Keywords: kare rice

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How to Make Japanese Curry Over Mashed Potatoes
Pickled Plum.

Champon is Nagasaki’s most popular noodle soup, loved for its broth made with pig and chicken bones, thick noodles, and various meat, seafood, and vegetable toppings. This is a simpler and lighter version made with a mix of dashi and chicken broth, and topped with vegetables and crab sticks. Not only is it delicious, it’s also great for a quick lunch that’s filling enough to keep you energized for the rest of the afternoon.

Champon is a big part of my childhood.

Most of my relatives live in Kyushu, the southern part of Japan where they are famous for their green tea, tonkotsu ramen (ramen with a pork based broth), and mentaiko (spicy cod roe).

It’s also where Nagasaki is located. A beautiful city that’s a mix of old and new, where the Atomic Bomb Museum lives (heart breaking and yet, a must-see), where you can take a walk across the famous Meganebashi bridge, built in 1634 by Chinese monks, and where the famous Nagasaki champon hails from.

I’ve only been to Nagasaki on three occasions but have eaten champon more times than I can remember! The ones I’ve had in Nagasaki by far surpass any other champon I’ve ever tasted, but I’m not a picky eater. I’m just as happy eating champon at Ringer Hut, which is a Japanese restaurant chain selling cheap champon and gyoza. I can eat Ringer Hut every day!

And since I no longer eat red meat (although I will help myself to a bowl of champon next time I’m in Japan, as a treat) I was happy to see a recipe for champon using dashi and chicken broth, on one of my favorite Japanese food shows, Danshi Gohan (男子ごはん). The dish came out tasting delicious which meant I had to share it with you, of course!

I’ve made a few minor changes to the recipe by swapping a few ingredients, but the taste remains very close to the original dish.

What is Champon?

Champon (ちゃんぽん), or chanpon, is a noodle soup local to the region of Nagasaki, Japan – although different versions can also be found in China and Korea. The dish is based on Hokkien cuisine which hails from Southeastern region of China. It was first served at Shikairō, a Chinese restaurant in Nagasaki, as a way to feed something filling and cheap to Chinese students living in Japan.

The dish consists of a broth made with pig bones and chicken bones that have been simmered for hours to create a rich, milky white soup.

Sliced pork, a mixture of seafood such as squid, shrimp, and fishcakes, and vegetables such as cabbage, carrots, onions, and bean sprouts, are added to a wok, and fried with lard. The soup is then added to the wok, along with the noodles, and left to simmer until the noodles are cooked. Champon is usually served in a bowl slightly bigger than the average ramen bowl.

Ingredients for Vegetable Champon

Scroll all the way down for the full recipe.

• Soup: A mixture of dashi broth, chicken stock cube, sake, mirin, soy sauce, salt, and sugar. The broth is full of umami, savory, salty, and earthy.
• Noodles: You can choose any type of ramen or egg noodles for this dish. Ben and I love thinner noodles so I picked Canton noodle nests for this champon. The thickness of the noodles doesn’t really matter for this noodle soup since the broth is clear and the noodles are cooked separately.
• Toppings: Again, you can technically use anything that you like with noodle soup. I’m using a mix of cabbage, carrot, wood ear mushrooms (kikurage), bean sprouts and crab sticks (kamaboko).
• Aroma oil: You will need about 1/3 cup of scallions and a neutral oil such a vegetable oil or grapeseed oil.

How to Make Vegetable Champon

1. Place the wood ear mushrooms (kikurage) in a bowl of water and let them rehydrate for about 15 minutes. Take the mushrooms out of the water and chop them into thin strips. Set them aside.
2. Put all the ingredients for the broth in a pot and bring the mixture to a boil.
3. Add the wood ear mushrooms and vegetable toppings and boil for 2 minutes. Turn the heat down to medium and continue cooking for 3 minutes.
4. Bring another pot of water to boil and cook your noodles according to the directions on the package. Drain them well and divide the noodles among two bowls.
5. Turn the heat off for the soup and divide it evenly among the two bowls, along with the vegetables.
6. Top with crab sticks and aroma oil. Enjoy!

Aroma Oil for Ramen and Champon

Aroma oil is an oil that’s drizzled on top of ramen to add an extra layer of flavor. It can be made with a variety of ingredients such as garlic, black garlic, peppercorns, pepper flakes, ginger, dried sardines, or scallions. One of the more well known aroma oil is chili oil which is used for ramen, stir fries, and added to dipping sauces.

The cooking process is very simple:

• Pick a neutral oil such a vegetable oil or grapeseed oil.
• Pick one or more aromatics of your choice. For this recipe I’ve chosen scallions.
• Add the oil and aromatics to a pot and turn the heat to low. Let the oil come to a low simmer (when you see teeny tiny bubbles) and let the oil absorb some of the flavors from the aromatics. The key is to not let the aromatics burn which is why it has to simmer on low heat. Otherwise, your oil may taste rancid.
• After a few minutes, when the aromatics are a golden, turn the heat off, pour the oil and aromatics into a bowl, and let cool. Use this technique if you want to eat the aromatics like I’m doing for this recipe. The more popular way is to strain the oil while pressing the aromatics to extract as much flavor as you can, and get rid of them. This way you end up with a clear oil that you can then drizzle over ramen.

Adding more oil to your ramen will raise the calorie count and fat content, but it will also take it to a whole new level, flavor wise. Once you start using flavor oil to season your ramen and champon, you will find it very hard to go back to just broth!

What to Serve with Vegetable Champon

As I previously mentioned, this champon recipe is nowhere near as filling as the traditional Nagasaki champon. It’s a lighter version that won’t fill you up too much so there will be room left to enjoy a few small side dishes. Some of my favorites are:

• Hijiki salad
• Yaki onigiri
• Takoyaki
• Tamagoyaki
• Mushroom cabbage dumplings

Did you like this Vegetable Champon Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Vegetable Champon

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This vegetable champon recipe is a lighter version of Nagasaki champon, made with a mix of dashi and chicken broth, and topped with vegetables and crab sticks. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 bowls
• Category: Soup
• Method: Stove Top
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Soup:

• 3 1/2 cups dashi broth
• 1 chicken stock cube
• 1 tablespoon sake
• 2 tablespoon mirin
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar

Noodles:

• 2 nests of dried egg noodles (about 60g per nest)

Toppings:

• 6g wood ear mushrooms, dried
• 150g cabbage (about 1 cup), chopped
• 30g carrot (about 1/3 cup), sliced into thin sticks
• 1/2 cup bean sprouts
• 4 crab sticks (kamaboko)

Aroma Oil:

• 1/4 cup vegetable or grapeseed oil
• 30g scallions (about 1/3 cup), chopped

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Instructions

Scallion oil:

1. To make the fragrant oil, add all the ingredients to and turn the heat to low. Let the ingredients simmer for about 5 minutes. The oil should be slightly bubbling, (small bubbles).
2. Turn the heat off and place a small strainer over a bowl. Pour the oil through the strainer and discard the scallions and garlic. Set aside. 

Champon:

1. Rehydrate the wood ear mushrooms by soaking them in water for about 15 minutes. Drain and chop into thin strips. Set aside.
2. Add the ingredients for the soup in a pot, and bring to a boil. 
3. Stir and add the mushrooms, cabbage, and carrot. Boil for 2 minutes and turn the heat down to medium. Cook for another 3 minutes. 
4. Meanwhile, cook the egg noodles according to the directions on the package and drain them. Divide the noodles among two bowls.
5. Turn the heat off, divide the soup and vegetables among the two bowls and add the crab sticks.
6. Pour a little aroma oil on top and serve.

Notes

Make ahead of time:

• Mix all of the ingredients for the broth in a bowl and refrigerate until you are ready to start cooking.
• Prep your vegetables and keep them in a storage container in the fridge, until you are ready to start cooking.
• Make you aroma oil ahead of time and keep it in a jar, on the kitchen counter.

Nutrition

• Serving Size: 1 bowl
• Calories: 510
• Sugar: 20.4g
• Sodium: 2927mg
• Fat: 30.5g
• Saturated Fat: 3.3g
• Unsaturated Fat: 19.8g
• Trans Fat: 0g
• Carbohydrates: 46.2g
• Fiber: 3.6g
• Protein: 11.7g
• Cholesterol: 28.7mg

Keywords: Noodle soup, lunch

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Vegetable Champon
Pickled Plum.

Egg drop soup is one of those dishes that’s so cheap and easy to make that I never order it at a restaurant. I love its simplicity and how it pairs well with just about anything – and is ready to serve in just 10 minutes!

Simple soups are quintessential to Asian dinners and my two favorites are miso soup and egg drop soup. I like that they are light so they don’t fill me up too much, while still bringing plenty of flavor and character to the table.

They are also a life saver when I feel lazy in the kitchen but still want to whip up a meal consisting of more than one dish.

The recipe I have for you today is a Japanese egg drop soup, called kakitmajiru. You will need seven ingredients and 10 minutes to make it.

Soups on!

What is Egg Drop Soup?

Egg drop soup is a Chinese soup made with chicken broth and whisked eggs that are slowly stirred into the soup to create thin threads. The traditional Chinese egg drop soup can sometimes include tofu,  corn, chopped scallions, or bean sprouts.

While the Chinese version is the most famous type of egg drop soup, many countries have their own version:

• America’s version of egg drop soup is thicker in consistency and is usually only served with chopped scallions.
• Italy’s version is called stracciatella, and is made with a meat broth, olive oil, flour, egg, lemon zest, and parmesan cheese.
• Eierflockensuppe is Austria’s version of egg drop soup. It’s made with a simple broth and dumplings made from scrambled eggs and flour.
• Polish egg drop soup is made with chicken broth, some vegetables, and chicken breast. It’s very similar to chicken noodle soup, except that the noodles are replaced by cooked eggs that mimic the shape of noodles.
• And there is of course, kakitamajiru, which is Japan’s version of Chinese egg drop soup. It’s very similar to the Chinese version except that dashi is used instead of chicken broth. The texture may also be thinner (more watery).

Ingredients for Japanese Egg Drop Soup

Scroll all the way down for the full recipe.

• Dashi: You can make the dashi from scratch by using my recipe here, or use dashi powder. My favorite brand is Shimaya.
• Soy sauce: The soy sauce enhances the broth with some savory and umami notes.
• Sake: Sake is great for adding a little sweetness – on an aromatic level – without actually tasting sweet. It also helps to mellow flavors that tend to be aggressive.
• Salt: Just a little salt to bring all the flavors together and to season the soup.
• Potato starch: Potato starch thickens the broth and gives the soup its slightly gooey texture. Cornstarch can also be used and the result is pretty much the same.
• Egg: Since the egg is the star of the dish, I recommend buying high grade, pasture raised eggs, such as Vital Farms. They taste so much better! I get mine at Whole Foods.
• Baby spinach: You will need about a hand full of baby spinach, or just enough to color the soup with pretty green leaves.

How to Make Japanese Egg Drop Soup

1. Gather all of your kitchen tools and ingredients.
2. Start by putting the dashi stock in a small pot along with the soy sauce, sake, and salt. Stir and bring the mixture to a boil.
3. Whisk the egg and hold a pair of chopsticks in the center of the pot. Slowly pour the egg on the chopsticks so it drizzles into the soup. Keep going, in a swirling motion, moving away from the center, like you are drawing a spiral.
4. Let the egg simmer for 20 seconds and add the spinach.
5. Turn the heat off and serve.

This is a very versatile soup so feel free to add more vegetables, dumplings, or noodles, if you would like to make it more filling.

Some of my favorite additions and toppings

• Chopped shiitake mushrooms
• Thinly sliced carrots (julienned)
• Chopped scallions
• Silken tofu
• Wakame (seaweed)
• Harusame (glass noodles, cellophane noodles)

What to serve with Kakitamajiru

The delicate flavor of kakitamajiru makes it an excellent side or appetizer to serve with dishes that are bold and assertive. I like to stick to Japanese, Korean, or Chinese dishes, whenever I make this soup, so the flavor profile stays in the same category.

Here are some of my favorites:

• Nasu dengaku
• Japchae
• Japanese fried rice (yakimeshi)
• Eggplant with garlic sauce
• Korean sticky chicken
• Korean cucumber salad

Other Easy Homemade Asian Soups

If you like this recipe and are a soup lover like I am, here are other easy and delicious Asian soups you can make at home in just a few minutes.

• Miso soup
• Kitsune udon
• Cabbage soup with kombu dashi
• Baby bok choy soup with garlic and ginger
• Hot and sour soup

Did you like this Japanese Egg Drop Soup Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese Egg Drop Soup (Kakitamajiru)

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Make this light and delicate Japanese egg drop soup in just 10 minutes, from start to finish.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2
• Category: Soup
• Method: Stove top
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• 2 cups dashi
• 1 teaspoon soy sauce
• 1 tablespoon sake
• 1/4 teaspoon salt
• 1 teaspoon potato starch or cornstarch mixed with 1/2 tablespoon cold water
• 1 large egg, whisked
• 1/4 cup baby spinach

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Instructions

1. In a small pot over medium high heat, add  the dashi, soy sauce, sake, and salt. Stir well and bring to a boil.
2. Turn the heat down to a simmer, give the potato starch and water mix a stir and stir it into the soup. 
3. Grab some chopsticks and hold them pointing down in the center of the pot, a couple of inches from the soup. 
4. Slowly pour the egg on the chopsticks so it drips into the soup and gradually create a spiral, moving away from the center. 
5. Once all the egg has been poured, wait about 20 seconds and add the spinach. 
6. Stir with a ladle and serve. 

Notes

This soup will last for up to 3 days, refrigerated, in an airtight storage container.

Nutrition

• Serving Size: 1 bowl
• Calories: 85
• Sugar: 1.5g
• Sodium: 1195.8mg
• Fat: 2.6g
• Saturated Fat: 0.8g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 7.3
• Fiber: 0.1g
• Protein: 4g
• Cholesterol: 93mg

Keywords: appetizer, side dish, egg and spinach soup

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Japanese Egg Drop Soup (Kakitamajiru)
Pickled Plum.