Jicama soup
Jicama soup is a warming dish that combines the freshness of jicama with the savoury taste of chicken stock. Crunchy pieces of jicama pair with shredded boiled chicken, creating a light yet delicious flavour. Ginger, nutmeg and cinnamon add warmth to every spoonful, while Masako® chicken flavour seasoning gives it a distinctive, naturally savoury taste. Serve with fried tempeh, fresh tomatoes, and a sprinkling of celery and spring onions to complete the dish. Find more tried-and-tested umami recipes only at Dapur Umami.
Ingredients
- 1 bh bengkuang, potong korek api
- 2 cm jahe, cincang halus
- 1 bks Masako® Rasa Ayam 11 gr
- 1/4 sdt kayu manis bubuk
- Garam secukupnya
- 3 sdm kecap manis
- 800 ml air
- 2 sdm minyak goreng
- 250 g ayam rebus, suwir
- Tempe goreng secukupnya
- 1 btg seledri, iris tipis
- 1 btg daun bawang, iris tipis
- 2 bh tomat, potong-potong
Instructions
- 1
Langkah 1: Cincang jahe
- 2
Langkah 2: Kupas bengkuang, potong korek api
- 3
Langkah 3: Tumis jahe. Tambahkan pala, kayu manis, dan kecap manis. Aduk hingga harum. Masukan air, bengkuang, garam, dan Masako® Rasa Ayam. Masak hingga mendidih. Angkat.
- 4
Langkah 4: Tata pelengkap. Siram dengan kuah bengkuang. Sajikan.
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