Japanese-style Minestrone

Japanese-style Minestrone

A soothing Japanese take on minestrone soup chock-full of chicken tenders and vegetables.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

4 pieces

2 strips

30 g (1 oz)

30 g (1 oz)

30 g (1 oz)

10 g (0.3 fl. oz)

1/4 bundle


1 tsp

300 ml (10.1 fl. oz.)



  1. Cut the sinew from the chicken. Then, cut in half length wise, and then into 1 cm (0.5 in.) lengths. Slice the bacon into 1 cm (0.5 in.) squares.
  2. Cut the carrot and daikon radish into 1 cm (0.5 in.) cubes. Shave the burdock root into long, thin pieces, and soak in water. Dice the Japanese long onion into 5 mm (0.2 in.) small pieces.
  3. Heat the oil in a pot, cook the chicken tenders and bacon over medium heat.
  4. Next stir-fry the carrot and daikon radish, following immediately with the burdock root and Japanese long onion.
  5. Mix (A) together well. Break the udon noodles into 1 cm (1/4 in.) lengths, add to the chicken broth and boil for approximately 7 minutes over low heat.
  6. Once the vegetables and udon noodles are both cooked through, season with (B).

Cooking Basics

Chicken tenders - removing sinew

Chicken tenders contain a sinew. Lay the tender down flat and rock a knife back and forth along the sinew to remove. Nowadays sinew-removed chicken tenders are widely available.

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.

Burdock root - matchstick juliennes

Scrape the burdock root with a knife, and cut into 5 cm (2 in.) length pieces. Then place in water and cut into planks of around 3 mm (0.1 in.), gradually sliding and stacking these planks. Lastly, thinly julienned into widths of around 3 mm (0.1 in.).


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