Aonori and Chicken Soup
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A dash of fish sauce adds extra flavor! Pair it with Green pepper for a unique bitter taste.
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Ingredients (for 2-3 people):
- Wakame seaweed: as much as you like
- Water: 720cc
- Chicken tenderloins (trimmed): 2 pieces
- Green peppers (cored and roughly chopped into 2cm pieces): 2 (about 40g)
- Salt: 1 teaspoon
- Chicken soup stock powder: 1/2 teaspoon
- White sesame seeds: 1 tablespoon
- Fish sauce: 1 teaspoon
- Rice cakes (if available): 2
How to:
- Season the chicken with a pinch of salt. In a large pot, add water, the measured amount of salt, and chicken tenderloins. Cover and cook over medium heat.
- Once boiling, check if the chicken is cooked through, then remove it. Add the soup stock powder, green bell peppers, and rice cakes (if using) to the pot and simmer over low heat.
- After about 3 minutes, check if the ingredients are cooked through. Add the fish sauce last and taste the soup.
- Place the torn chicken tenderloins in serving bowls, then ladle the hot soup and ingredients over them.
- Garnish with wakame seaweed and white sesame seeds before serving.
Chicken tenderloins (or chicken breast) alone make a delicious salty soup base even without using a lot of soup stock powder! Adding fish sauce for tasting gives birth to this recipe, making you want to top it off with Suji-Aonori seaweed. Serving with somen or ramen noodles is also recommended!
