Description: Hot soup, a perfect chicken and Hokusai soup when it’s cold. You may even have this when you have a hangover, this may help to make you feel better.
Serves: 2
Cooking time: 10 minutes

Ingredients

• Spring onion – chopped, 15g
• Dashi stock powder – 2g (please follow the package instructions)
• *Alternatively, 400mL of bonito or kombu kelp dashi stock (You may cook it from scratch – boil the water, switch the heat off, then add 13g of bonito flake wait for 3 minutes, then sieve them with kitchen paper or fine cloth. Alternatively, use extract dashi powder 2g + 500 mL of hot water)
• Hakusai Chinese cabbage – 2 leaves
• Chicken breast – chopped, 150g
• Sake cooking wine – 2 teaspoons
• Soy sauce – 2 teaspoons

Method

1. In a small pan, make your dashi stock. Next, add the sake and soy sauce.
2. Once it is boiled, add the chicken to the pot.
3. When the chicken is almost cooked, add the Hokusai Chinese cabbage and cook for a few more minutes until the chicken is cooked completely.
4. Pour the soup into small bowls.

To serve: Add the spring onions on top.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B3	Vitamin E
144.1	17.2g	7.0g	1.2g	0.4g	0.5g	1.0g	2.0g	7.6mg	0.4mg
7.2%	34.4%	10.0%	0.5%	1.2%	0.6%	16.6%	10.0%	58.8%	36.5%

Nutritional Tips

This type of cabbage (Napa cabbage) is called “Hakusai (白菜)” in Japan. It is often used for soup, hot pot, stuffed meat, stir-fried vegetable dishes and simmered vegetable dishes. It is an essential vegetable for hot pot dishes in winter. It is versatile. Compared to white cabbage, it tastes a little sweeter.

Some local supermarkets sell them (e.g Waitrose, Sainsbury’s or Chinese, Korean, Japanese supermarkets in the U.K). It is lower in calories and its water content is over 95% (15 kcal/100g according to USDA).