Japanese Chicken Soup
1 lb. chicken wings
6 cups water (use part of this to soak mushrooms)
1/2 cup carrots, diced
6 sato imo (araimo)
5” dashi konbu
5 dried mushroom (soaked in part of water)
1/2 cup green onions cut into 1/2” pieces
1-1/2 tsp. salt
2 tsp. sugar
1 tbsp. shoyu
2 tbsp. sake
1/4 tsp. Hime or 1/2 tsp. MSG
1 piece fresh ginger, sliced
Starting with cold water, boil chicken, carrot, konbu, mushroom and ginger. As soon as water starts boiling, discard konbu. Cook on low heat for 30 minutes or until chicken is tender. Add sato imo and cook for about 10 minutes - till imo is soft. Add seasoning, then the green onion last.
