Grandma's Country Soup

Grandma's Country Soup

It may look like an ordinary traditional kenchin soup, but this is a hearty, deeply flavored soup with chicken and garlic. My whole family loves this.

Ingredients: 5 to 6 servings

Chicken breast meat
150 g
Daikon radish
200 g (1/4)
100 g (1 medium)
Satoimo (taro potatoes)
100 g (5 to 6)
2 small
1/4 block
Chinese cabbage
2 large leaves
Dashi stock (2 teaspoons if using dashi stock granules)
about 5 cups (1200 ml)
2 cloves
〇 Soy sauce and sake
2 tablespoons each
〇 Salt
1/4 teaspoon
〇 Sugar
2 teaspoons
Green onions or scallions
To taste


1. Cut the chicken into small pieces. Cut the daikon radish, carrot, Chinese cabbage and taro root into bite sized pieces. Blanch the aburaage in boiling water for a second, drain and cut into thin strips. Grate the garlic, and chop the green onion finely.
2. Heat some oil in a pot, put in the chicken and stir fry. When the chicken starts to change color, take the pot off the heat and cool the bottom by placing it on a well wrung out kitchen towel briefly. This way, the meat will come off the bottom of the pot cleanly. Put the pot back on the heat.
3. When the chicken has changed color, add the carrots, then the daikon radish, then the satoimo and finally the Chinese cabbage. Stir fry.
4. When the vegetables have started to wilt add the dashi, grated garlic and aburaage. Bring to a boil, then lower the heat to low and simmer.
5. When the vegetables have turned soft, add the 〇 ingredients and simmer for another 30 to 40 minutes. Add the tofu and simmer for 2 to 3 minutes, taste and adjust the seasoning and it's done! When you have some extra time, take the pot off the heat for 20 to 30 minutes, then re-heat; it will be even more delicious.
6. Ladle into bowls and enjoy!

Story Behind this Recipe

My husband's grandmother, who I loved dearly, used to make this frequently. I re-created it relying on my husband's memory of the dish. I think the soup grandma made was better though...