Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen

Rich White Chicken Soup for Hakata-style Hot Pots and Chicken Ramen

You can enjoy this dense, white rich soup at home. It can be used for ramen as well as for hot pots.


Chicken stock
1 bird worth
6 cups
Uncooked white rice
1/2 rice cooker cup (90 ml)
Japanese leek
1/2 piece a thumbtip
(A recipe using this white soup:)
Hakata style mizutaki hot pot (Recipe ID: 2236375)
(Another recipe using this white soup:)
Rich white chicken soup ramen (Recipe ID: 2238485)


1. Boil the chicken bones briefly, and wash any bloody brown bits under running water to eliminate gaminess.
2. Chop the leek into 5 cm pieces. Slice the ginger thinly.
3. Put water, the parboiled and cleaned chicken, leek and ginger in a pot. Add uncooked rice and bring to a boil over high heat.
4. Watch the pan so that it doesn't boil over. If any scum rises to the surface, skim it off. Turn the heat down to low, cover with a lid and simmer for at least 30 minutes.
5. Put the soup into a food processor or blender in several batches, chicken, leek, ginger and all, and process until the chicken is finely chopped.
6. Return the chopped chicken to the soup. Strain the soup through a fine mesh sieve 2 to 3 times, and it's done.
7. The completed soup is not seasoned. Use it for mizutaki hot pot or ramen.
8. We make this with a Thermos Shuttle Chef. If you have a pressure cooker, you should be able to make this soup even faster.

Story Behind this Recipe

I couldn't forget the taste of the hot pot we had in Hakata (one of the the biggest cities in Fukuoka). I wondered if it would be possible to recreate that flavor at home, and so I created this recipe.