Shiokoji soup

Ingredients for 4 servings:

• 100g Chinese cabbage
• 1 small onion
• 100g daikon radish
• 10g spring onion
• 5g ginger
• 1 clove of garlic
• 100g chicken (any part)
• 1 egg
• 15g chicken bouillon
• 200ml white wine
• 30g shiokoji
• 5ml sesame oil (optional)
• White pepper and salt

Method:

1. Cut the vegetables and chicken. Slice the Chinese cabbage and chicken into larger pieces, and the onion into thin slices. Cut the daikon diagonally in a zigzag pattern into larger chunks. Grate the garlic and ginger, and slice the spring onion into thin rings.
2. Pour water into a pot, add the daikon, and bring it to a boil.
3. Once boiling, add the chicken bouillon, white wine, the remaining vegetables, and the chicken.
4. Cover with a lid and simmer over low heat for about 10 minutes.
5. After cooking, crack an egg directly into the soup and let it cook briefly before turning off the heat.
6. Add the shio-koji and stir well.
7. Season with salt and white pepper to taste.
8. For final flavoring, drizzle with sesame oil and sprinkle with spring onion.

This recipe was created for us by en.jp s.r.o. (Hiroto Nakagawa and Jun & Petra Watabe), who run the bistro and café En on Mánesova Street in Prague. Be sure to try some of their delicious Japanese dishes!