Chicken Soboro and Thickened Tofu Soup

• 100 grams Minced chicken
• 250 grams Tofu
• 1/2 Leek (roughly chopped)
• 1 clove Ginger (julienned)
• 1/2 tsp Raw cane sugar
• 1/2 pack Bonito flakes (2 g pack)
• 1 tbsp Sesame oil
• 800 ml Dashi stock (made with kombu and bonito flakes)
• 4 tsp Oyster sauce
• 4 tsp Chicken soup stock
• 1 tsp Soy sauce
• 1/2 tsp Mirin
• 1/2 tsp Sake
• 1 tbsp of each Katakuriko + water
• 1 Salt and pepper

1. Dice the tofu, chop the leek roughly, and julienne the ginger.
2. Put the sesame oil and ginger in a sauce pan and fry until fragrant.
3. Add the ground chicken, sugar and bonito flakes and fry.
4. Once the color of the ground chicken has changed, add the leek and continue frying.
5. Add the dashi stock and bring to a simmer.
6. Skim off the scum.
7. Add the ingredients marked with and season with salt and pepper.
8. Add the tofu and katakuriko dissolved in water, and once it has reached a boil, the soup is done.

chicken, clove ginger, cane sugar, pack bonito, sesame oil, stock, oyster sauce, chicken soup stock, soy sauce, mirin, sake, water, salt

Taken from cookpad.com/us/recipes/157415-chicken-soboro-and-thickened-tofu-soup (may not work)