Ginger and Leek Chicken Soup

“生姜とリークのチキンスープ”

A soup like a remedy, perfect for those chilly days when your body hasn’t yet adjusted to the cold between autumn and winter.

The gentle kick of ginger soothes a scratchy throat at the first sign of a cold and warms you to your core.

Ingredients (serves 2)

Chicken wings   500g

Leek   1(sliced)

Ginger   30g(grated)

Kombu seaweed   2x7cm

Pearl barley   2tbsp

Dried chilli   a pinch

Mirin   2tbsp

Sugar   1/2tbsp

Salt   2pinch

Black pepper

Sesame oil

1. In a pot, Saute the leek with vegetable oil and a pinch of salt over low heat for a few minutes.

2. Add chicken, kombu and 1liter of cold water. Simmer and skim the scum appears on the surface of the soup.

3. Add the rest of the ingredients except sesame oil and simmer until the barley becomes soft and plump.

4. Finish with drizzle of sesame oil and grind more pepper on top.