Japanese chicken broth soup, known as tori gara suupu or simply tori no suupu, is a delicate yet deeply savory broth made by simmering chicken bones, aromatics, and kombu. Unlike heavy Western chicken soups, this clear, golden broth is prized for its clean flavor and umami richness, making it a versatile base for ramen, udon, or a comforting bowl on its own. It works because the slow simmer extracts collagen and flavor from the bones while the kombu and vegetables add a subtle sweetness and depth that is distinctly Japanese.
Ingredients
- 2 lb (900 g) chicken bones (backs, necks, or wings), preferably with some meat attached
- 1 whole chicken breast (about 1 lb / 450 g), bone-in, skin on (optional, for extra meat)
- 1 onion, quartered (about 8 oz / 225 g)
- 1 leek, white part only, halved lengthwise (about 4 oz / 115 g)
- 1 carrot, cut into 2-inch chunks (about 4 oz / 115 g)
- 1 piece kombu (dried kelp), about 4×4 inches (10×10 cm)
- 1 thumb-sized piece ginger, sliced (about 1 oz / 30 g)
- 2 cloves garlic, smashed
- 1 tablespoon (15 ml) sake (optional)
- 1 teaspoon (5 g) salt, plus more to taste
- 8 cups (1.9 L) cold water
Instructions
- Blanch the bones: Place the chicken bones (and breast, if using) in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer for 5 minutes. Drain the bones in a colander and rinse well under cold water to remove any scum and impurities. This step ensures a clear broth.
- Start the broth: Rinse the pot and return the blanched bones and breast to it. Add the onion, leek, carrot, kombu, ginger, and garlic. Pour in the 8 cups (1.9 L) of cold water. If using sake, add it now.
- Simmer gently: Bring the pot to a gentle boil over medium heat, then immediately reduce the heat to low so that the liquid is at a bare simmer—just a few bubbles rising to the surface. Skim off any foam or impurities that rise during the first 30 minutes. Cover partially and simmer for 2 hours, maintaining a low simmer. Do not stir, as this can cloud the broth.
- Remove the chicken breast (if used): After 30 minutes of simmering, check the breast. If it is cooked through (internal temperature reads 165°F / 74°C on an instant-read thermometer), remove it from the pot and set aside. You can shred the meat later for serving. Continue simmering the bones and vegetables for the remaining time.
- Strain the broth: After 2 hours of total simmering, remove the pot from the heat. Carefully strain the broth through a fine-mesh sieve lined with cheesecloth or a clean kitchen towel into a large bowl or pot. Discard the solids.
- Season and finish: If you want a clear broth, let it sit for 5 minutes, then skim off any fat from the surface with a ladle. Season with salt to taste, starting with 1 teaspoon and adding more as needed. The broth should be lightly seasoned, as it will be used as a base.
- Serve: If using the chicken breast, shred the meat and divide among bowls. Pour the hot broth over the top and garnish as desired.
Tips
- Substitutions: If you can’t find kombu, you can skip it or use a 2-inch piece of dried shiitake mushroom for a different umami note. For a richer broth, add a few chicken feet along with the bones—they add collagen and body.
- Storage: The broth can be refrigerated for up to 4 days or frozen for up to 3 months. Store in airtight containers, leaving some headroom for expansion.
- Common mistake—boiling: Do not let the broth boil vigorously. Boiling will emulsify the fat and make the broth cloudy and greasy. Keep it at a gentle simmer.
- Skimming: The initial blanching step is crucial for a clear broth. Skipping it can result in a cloudy, murky soup.
Serving Suggestions
Serve the broth as a simple soup with a sprinkle of sliced green onions, a few shiitake mushrooms, and a soft-boiled egg. For a heartier meal, add cooked udon or soba noodles, or use it as the base for a bowl of ramen with chashu pork, menma, and nori. You can also sip it as a light starter before a Japanese meal.
Variations
- Miso chicken broth: Stir 2–3 tablespoons of white miso paste into the finished broth just before serving for a richer, more savory flavor.
- Spicy miso ramen broth: Add a spoonful of chili bean paste (tobanjan) and a pat of butter to the miso version for a creamy, spicy ramen base.
- Yuzu broth: Add a strip of yuzu zest to the broth during the last 10 minutes of simmering for a citrusy aroma.
- Vegetable-heavy: Add a small apple or a piece of daikon radish to the pot for extra sweetness and body.
Storage and Reheating
Refrigerate the broth in a covered container for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm in a saucepan over medium heat until steaming (165°F / 74°C for leftovers). Do not boil, as that can alter the flavor. If the broth has separated, stir it gently.
Frequently Asked Questions
Can I use a whole chicken instead of just bones?
Yes, you can use a whole chicken (about 3–4 lb / 1.4–1.8 kg). The broth will be richer and you’ll have plenty of cooked meat for the soup. Just increase the simmering time to 2½–3 hours, and remove the chicken when it’s fully cooked (165°F / 74°C) to shred the meat.
Why is my broth cloudy?
Cloudiness is usually caused by boiling the broth or stirring it during cooking. To keep it clear, always blanch the bones first, then simmer gently without stirring. If you end up with a cloudy broth, it’s still perfectly edible—just less visually appealing.
Can I make this in a pressure cooker or slow cooker?
Yes. For a pressure cooker, cook on high pressure for 45 minutes with the same ingredients (no need to blanch first, but you’ll get a cloudier broth). For a slow cooker, cook on low for 6–8 hours. Both methods will produce a flavorful broth, though the texture may be slightly different.
How do I defat the broth easily?
After straining, refrigerate the broth for a few hours or overnight. The fat will solidify on the surface, and you can simply lift it off with a spoon. This is the easiest way to get a clean, clear broth.
Can I use leftover rotisserie chicken bones?
Absolutely. Leftover bones from a roasted chicken work well. The broth will have a slightly roasted flavor, which is delicious. Just be aware that the broth may be darker and slightly less delicate than one made from raw bones.
Is kombu necessary?
Kombu adds umami and a subtle marine note that is characteristic of Japanese soups. If you can’t find it, you can omit it or use a small piece of dried shiitake mushroom for a different flavor. The broth will still be good, just less complex.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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