Steps to Make Homemade My Father's Kashiwa Soup

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week My Father's Kashiwa Soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make My Father's Kashiwa Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have My Father's Kashiwa Soup using 6 ingredients and 2 steps. Here is how you cook it.

My father hardly ever cooked, but he did make this quite often for me (although it was probably because he wanted to have some himself). It's simple and delilcious. If you cook this for too long, the chicken will turn tough, so be careful. You can add onion to the soup if you like! If you make it a little bit on the salty side, you won't need anything else with your rice. For 2 servings. Recipe by John Lee Cooker

Ingredients and spices that need to be Take to make My Father's Kashiwa Soup:

1. 100 grams Chicken thigh meat
2. 1/2 bunch Chinese chives
3. 300 to 400 ml Water
4. 1 tsp Dashi stock granules
5. 1/2 tbsp Soy sauce
6. 1/3 tsp Salt

Instructions to make to make My Father's Kashiwa Soup

1. Slice the excess fat off the chicken and cut into bite-sized pieces. Chop the chives up into 3 to 4 cm wide pieces.
2. Add the ingredients from Step 1, as well as the water and dashi stock granules to a pan. Bring to a boil, skim off the scum, season with salt and soy sauce and it's done!

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