Joyce's Open Kitchen, literally

Tokyo Chicken Stew Broth / Soup


Here in Singapore, we have a popular soup chain called Soup spoon. And among the 10 or so soups (mostly cream based) on their menus, our family’s top favourite is Tokyo Chicken Stew. This is a clear-soup base which is so full of various vegetables, and deep in flavor that it is really a broth than a soup. Super hearty, healthy and good, especially on a rainy day.

In my bid to increase our selection of soup menus served up at home, I went in search for an imitation recipe online and found this. Tried it today (slight variation based on instinct and failure to buy daikon) and I thought it tasted really similar to the real McCoy!

 Preparation time: 30 minutes / Cooking time: Est. 60 minutes

Yield: 6 as a main



  1. Using a small saucepan / pot, boil water. Add in the sliced bamboo shoots when water boils and let it cook for a few minutes to remove the soury smell to bamboo shoots. Drain off the water, rinse shoots in tap water, drain again and set aside.
  2. Using a big deep pot (I use a cast-iron pot), fry garlic in olive oil in medium heat.
  3. When garlic browning, add onions. Fry for a minute then add celery and carrot. Fry till onions turn translucent.
  4. Add chicken, fry till chicken turns white on the outside.
  5. Add stock, light soy sauce, mirin, bay leaves and all other vegetables except the mushrooms. Ensure stock is enough so that everything will be surmerged (even taking into consideration the mushrooms that will be added later). Turn up heat to high to allow stock to boil.
  6. Once boiled, reduce heat to low and let stew simmer.
  7. Once carrots and celerys have visibly softened (around 30-40minutes), add in all the mushrooms. Add dashes of pepper if desires. Once mushrooms are cooked, it is ready to be served!