Ginger Ponzu-scented Chicken Soup

Ginger Ponzu Chicken Soup_2Ginger Ponzu Chicken Soup_1Ginger Ponzu Chicken Soup_3
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2 Tbsp rice bran oil
2 cups peeled sliced carrots
3 garlic cloves, peeled and minced
1 Tbsp peeled and grated ginger
2 cups cooked shredded chicken
2 cups snow peas
4 cups chicken stock
2 – 3 Tbsp ponzu sauce, or to taste
1 cup green onion, sliced on a diagonal
Sesame oil, to taste
Japanese chili oil with crunchy garlic, optional
fried wonton crisps, optional (see note)


Heat a saucepan over medium high heat. Add oil and then carrots. Cook until carrots are tender 10 – 15 minutes, depending on the size. Add garlic and ginger and cook stirring for about a minute. Add chicken, snow peas and stock and bring to a simmer. When ready to serve stir in ponzu and soy sauces, ladle into bowls, garnish with green onion, sesame oil, chili sauce and fried wonton crisps.

Note: To make wonton crisps thaw out frozen wontons in the refrigerator. Slice them into strips. Heat oil in a medium saucepan to 350 degrees. Fry wontons in batches and place them on paper towels and lightly salt them.

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