Steam the whole pumpkin for 12-15 minutes until the skin softens for easier cutting. Store leftover pumpkin in a container for later use.
2
Cut onion into large chunks, carrot using the roll-cut method, and crush and peel garlic cloves. Quarter the tomatoes, wash and chop cabbage into large pieces. Slice scallions into flowers, mince some garlic, and finely dice some onion for garnish.
3
Heat olive oil in a pot, add crushed garlic and cook until fragrant. Add carrot and onion, stir-fry until aromatic, then season with salt and pepper.
4
Cook until onion becomes translucent, then add tomato and stir just until coated with oil.
5
Pour in 1500 ml of hot water and add two unseasoned dashi stock packets to enhance umami depth.
6
Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
7
While the soup simmers, wash and pat dry the chicken breast, slice against the grain into thick pieces, and marinate with salt and sake.
8
Remove the dashi packets and add pumpkin chunks, simmer for about 10 minutes until tender when pierced with chopsticks. Taste and adjust seasoning with salt and pepper as needed.
9
Add cabbage leaves and chicken breast, cook over very low heat to gently poach the chicken until it turns white.
10
Place minced onion, scallion flowers, and minced garlic in the bottom of a bowl, then pour hot soup over to release the aromatic flavors and enhance both nutrition and taste.
PrimedTableBETA
