Japanese Clear Soup with Matsutake and Chicken

Japanese Clear Soup with Matsutake and Chicken

Maximally enjoy the aroma of matsutake mushrooms.

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

Ingredients(Servings: 2)

Ingredients(Servings: 2)

chicken tender



dashi / bonito broth

300 ml (10.1 fl. oz.)

1/5 tsp


  1. Lightly clean the matsutake mushrooms with a tightly wrung wet kitchen cloth, then carefully shave off the hard base of the mushrooms as if you are sharpening a pencil. Cut in half lengthwise, then thinly slice up.
  2. Remove sinew from the chicken tender, then cut up diagonally into thin slices.
  3. Place (A) into a pot and turn the heat to medium. Add in (2), and once cooked through, add in (1) and then turn off the heat. Ladle into dishes and garnish with mitsuba if on hand.

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.


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