Hot Chicken Kelp Soup

This will be one of the weirder soups. I invented it because looking in the pantry and the freezer these are the first things I came up with:

  • Chicken strips (say, 1/4 bag)
  • Rice (I used a cup of long grain rice)
  • 1/3 bag of Japanese or Asian-style veggies (bell peppers, broccoli, water chestnuts, etc)
  • 3 dashes of Sriracha (about 2 tablespoons)
  • 2 or 3 tubes of Kelp Soup Stock

As is usual, I cook the rice until it’s almost done, then throw in the chicken, veggies, Sriracha, kelp stock. Then I cook another 10 minutes.

There are many brands of kelp soup stock. The one shown is from Shimaya Company, and imported by Daiso, the Japanese import store chain. That’s where I got mine. This particular pack is divided into 7 packets. Two or three are good, depending on your taste. I think the Sriracha enhances the kelp flavor, which is why I used it.

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