Chicken and Root Vegetable Soup

Chicken and Root Vegetable Soup

Accented with sweet potatoes.

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)


100 g (3.5 oz.)


1/2 block (about 150 g / 5-1/4 oz.)

2 stalks

1 Tbsp

a dash



  1. Cut the chicken thigh into large, bite-size pieces.  Cut the sweet potato and daikon radish into 1 cm (1/2 in.) thick half circles.  Cut the carrot into half circles.  Break apart the konnyaku by hand, massage in salt by hand, then rinse under cold water.  Cut the wakegi scallions into small pieces.
  2. Cook the chicken in a pot with heated sesame oil.  Once it starts to brown, add in 5 cups of water and boil for 10 minutes while occasionally scooping away scum on the surface.
  3. Add in the rest of the vegetables aside from the scallions, konnyaku and (A).  Continue to boil until the vegetables are well cooked.
  4. Pour in the soy sauce and mirin.  Finally, add in the scallions and quickly boil to serve.

Cooking Basics

Daikon radish - half-circle slices

Peel the daikon radish, cut vertically in half, then cut each half into 4 to 5 cm (1.5 to 2 in.) width slices from end to end.

Carrots - half-circle slices

Peel the skin of the carrot. Then remove the stem, cut in half vertically, and slice cut-side down at consistent widths from end to end.

Yam cake - rubbing with salt

Rub yam cake with salt to remove its distinct odor. Use about 1 Tbsp of salt for 1 large yam cake. Rinse quickly and wipe dry before using.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed