Napa and Chicken Soup
Napa and Chicken Soup with Yuzu Pepper (Yuzu Kosho)
If you’re looking for a comforting Japanese soup that comes together quickly but delivers big flavor, this Napa and Chicken Soup with Yuzu Pepper is the perfect weeknight bowl. It’s warm, light, and aromatic—exactly the kind of dish you crave on chilly evenings or when you want something soothing but still exciting.
The combination of tender chicken thighs, sweet Napa cabbage, and delicate enoki mushrooms makes the soup naturally flavorful, while yuzu kosho adds a citrusy-spicy kick that brightens the entire pot. With simple pantry seasonings like mentsuyu, sake, and sesame oil, this dish tastes like something from a Japanese home kitchen—because it is!
Serve it with a bowl of rice or udon noodles for a more filling meal. It’s kid-friendly, cozy, and perfect for anyone wanting to explore Japanese cooking through approachable everyday recipes.
RECIPE
Servings: 3-4
Time: 20 min
Ingredients:
1 lb chicken thigh, cut into bite-sized pieces
1/2 small Napa cabbage, chopped
1 pack enoki mushrooms, trimmed
1/2 tsp grated ginger
Salt
4 cups water
3 tbsp sake
1/4 cup mentsuyu (concentrated noodle soup base)
yuzu kosho (Japanese yuzu pepper paste)
2 tbsp sesame oil
Instructions:
Prep the ingredients
Cut the chicken thighs into bite-size pieces.
Chop the Napa cabbage into 1–2 inch pieces.
Separate the enoki mushrooms.
Grate the ginger.
Sauté the chicken
Heat sesame oil in a pot over medium heat.
Add the chicken, sprinkle some salt, add the grated ginger.
Cook until the surface turns white and begins to brown slightly.
Build the soup
Add the Napa cabbage, enoki mushrooms, water, sake, mentsuyu.
Bring to a gentle boil, then simmer for 10 minutes until the chicken is fully cooked and the Napa turns tender.
Add Yuzu Kosho and Serve
Stir in 1 tbsp Yuzu Kosho to the soup in the pot, or add 1/2 tsp Yuzu Kosho (yuzu pepper) to each bowl and enjoy!
My Kitchen Tool:
Staub 4qt cocotte makes it perfect for 3-4 servings
Tips & Variations
Add tofu: Soft or firm tofu works well for extra protein.
Make it heartier: Add cooked udon noodles directly into the soup.
Veggie boost: Shiitake mushrooms, carrots, or spinach make great additions.
Less spicy? Adjust yuzu kosho amount, or swap with a squeeze of yuzu juice for a mild citrus flavor.
Meal prep friendly: This soup tastes even better the next day as flavors deepen.
