Chicken Soboro and Thickened Tofu Soup

Chicken Soboro and Thickened Tofu Soup

This is a smooth, silky delicious soup full of sautéed bonito flakes, leek, and tofu.

Ingredients: 4 big servings

Minced chicken
50-100 g
250 g
Leek (roughly chopped)
Ginger (julienned)
1 clove
Raw cane sugar
1/2 teaspoon
Bonito flakes (2 g pack)
1/2 pack
Sesame oil
1 tablespoon
Dashi stock (made with kombu and bonito flakes)
800 ml
☆Oyster sauce
4 teaspoons
☆Chicken soup stock
4 teaspoons
☆Soy sauce
1 teaspoon
1/2 teaspoon
1/2 teaspoon
Katakuriko + water
1 tablespoon of each
Salt and pepper
to taste


1. Dice the tofu, chop the leek roughly, and julienne the ginger.
2. Put the sesame oil and ginger in a sauce pan and fry until fragrant. Add the ground chicken, sugar and bonito flakes and fry. Once the color of the ground chicken has changed, add the leek and continue frying.
3. Add the dashi stock and bring to a simmer. Skim off the scum. Add the ingredients marked with ☆ and season with salt and pepper. Add the tofu and katakuriko dissolved in water, and once it has reached a boil, the soup is done.

Story Behind this Recipe

I made this recipe because I received delicious firm tofu.