Chicken Dashi & Rice Soup

Recipe by Lace ZhangDifficulty: Easy


Prep time


Cooking time



A fortifying bowl of chicken dashi and rice soup, sweetened with the tender bite of root vegetables and spiked with ginger and sake. Like a hug in a bowl. Exactly what you crave on balmy evenings or when in dire need of comfort. To make things easier for a weeknight dinner, I’ve used instant dashi teabags here – get good quality ones! It’s exactly like making a cup of tea and you get your stock made practically instantly. My mum and cousin absolutely love this dish and as the cook, I love it even more so for its ease in preparation…
As usual, the step by step guide is up on ig stories highlights here, Chicken Rice Soup.


  • 2 chicken breasts, bone-in and skin on

  • 1 carrot, chopped into chunks of roughly the same size

  • 1 to 2 potatoes, chopped into chunks of roughly the same size

  • 1 leek, bottom white parts only

  • 1 litre of dashi

  • a few slices of ginger, lightly bruised

  • 1 Tablespoon sesame oil

  • 2 Tablespoons Sake

  • light soy sauce and salt, to taste

  • Cooked Rice, perfect if you've got leftover rice


  • First, get your teabag stock (or any kind of stock) ready to A-Go-GO!
  • Slice your leeks into thin little rounds.
  • In your pot, add in your sesame oil over medium-low heat. Tip in your carrots, leeks and ginger, letting them lightly sweat. You don’t want any crazy colour over here, just for their aromas to get released. Add in your sake and crank the heat up to high to allow it to evaporate for abit.
  • Add in your stock and potatoes, allowing everything to come to a boil. When it’s come to a boil, reduce the heat to low and add in your chicken breasts, allowing the boobs to poach gently over low heat. Check to make sure that the chicken breasts are cooked through, about 8 to 10 minutes. Remove the chicken breasts and set them aside to cool down slightly. You’ll shred them with two forks and tip them back into the soup right before serving.
  • Check your soup for seasoning now – adding some light soy, salt and ground white pepper to your liking. When the potato chunks are cooked through and a fork pierces through it easily, switch off the heat. Add in your cooked rice and the shredded chicken breast.
  • To serve, ladle up your soup, rice and all its ingredients into your serving bowl. Garnish with some cilantro leaves.

About Me


When not working on recipes in her kitchen, cranking up her overused commercial (yes, you read that right) oven at home, Lace can be found reading about food, writing impassioned paragraphs about food, thinking about food till the wee hours of the night, shopping for groceries as a serious sport, or gazing longingly at bakery displays.




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