Easy Ground Chicken, Dashi, and Mizuna Soup

Ingredients

• 8 oz ground chicken
• 1 tsp fresh ginger (finely grated into the chicken)
• 1 tbsp cornstarch (or another starch; quantity estimated from the transcript)
• 1 tbsp soy sauce (mixed into the chicken)
• 1 tsp sesame oil (mixed into the chicken)
• 2 green onions (thinly sliced; mixed into the chicken)
• 4 cups water or unsalted chicken broth (used as the soup base; quantity estimated)
• 2 tbsp shiro dashi (adjust to taste; amount estimated from the transcript)
• 1 tsp soy sauce (added to the broth; adjust to taste)
• kosher salt (a little, to taste)
• 2 cups mizuna (roughly chopped; added at the end)

Steps

1. 1

   Place the ground chicken in a bowl. Finely grate the ginger over it, then add the cornstarch, 1 tablespoon soy sauce, sesame oil, and sliced green onions.

2. 2

   Mix the chicken mixture thoroughly until the seasonings and starch are evenly distributed. Keep the mixture loose enough to portion with a spoon.

3. 3

   Bring the water or broth to a gentle boil in a medium saucepan. Stir in the shiro dashi, the remaining soy sauce, and a little salt. Taste the broth and adjust the seasoning as needed.

4. 4

   Using a spoon, portion the chicken mixture into small dumpling-like spoonfuls and carefully drop them into the simmering broth. Avoid overcrowding the pan.

5. 5

   Simmer the chicken for 3 to 4 minutes, turning the pieces gently if needed, until cooked through and no longer pink in the center.

6. 6

   Add the mizuna and simmer for about 1 minute, just until the greens wilt while retaining some freshness.

7. 7

   Ladle the hot soup into bowls and serve immediately.

Notes

The transcript does not provide exact ingredient quantities, so the measurements are practical estimates. Use shiro dashi and soy sauce conservatively because both can be salty. Ground chicken should reach 165°F (74°C) internally.

Nutrition per serving

• soup
• main
• quick
• 10-minute meal
• Japanese-inspired
• comfort food
• high-protein