CHICKEN UMAMI SOUP | makes 4 bowls of soup |


  • 2 chicken breasts
  • 2 cups chicken stock
  • 1 tbsp umami paste (I use this kind
  • anchovy paste to taste
  • tomato paste to taste
  • 1 tbsp garlic paste
  • clover sprouts
  • crème fraîche


  1. start with a heavy pot and pour your chicken stock into it (use homemade stock, store bought or combine chicken bouillon with water and heat until it starts to simmer
  2. now's the most important part - this is where you need to taste frequently
  3. add some garlic paste to the mix
  4. add some tomato paste and stir vigorously, you want a deep maroon color and a subtle tomato taste
  5. now you can add the umami paste, keep in mind that umami is great for bringing out flavors but not so tasty on its own
  6. add your anchovy paste until the soup is nice and salty (that's how you know you've added the right amount)
  7. your mixture should still be simmering at this point
  8. lay your chicken breasts in, they should be sliced to be about 1 cm thick, and poach them
  9. once they are cooked (be careful not to overcook them, this should only take a few minutes), you can remove the chicken breasts and cut them up into bite sized pieces 
  10. place the chicken into a bowl and pour some soup on top such that they are just barely submerged
  11. add a nice big dollop of crème fraîche on top
  12. top with some clover sprouts for a fresh crunch and a nice color, the crème fraîche will melt on the soup and will help bring together and mild-en the flavors
  13. I served this with sides of garlic kale salad, roasted zucchini and roasted brussells sprouts
chicken umami soup 2.JPG