Hapunan

Lemon Ginger Chicken Rice Soup with Yuzu Kosho

Name: Lemon Ginger Chicken Rice Soup with Yuzu Kosho
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: - 3 lbs (1.4 kg) chicken thighs, bone-in (around 8–9 pieces); - 1 onion, halved; - 2-inch (5 cm) knob of ginger; - 2 lemons, divided; - 1 tbsp (15 ml) whole peppercorns; - 1 tsp (5 ml) kosher salt, plus more to taste; - 1/2 tsp (2.5 ml) ground ginger; - 1.5 tbsp (22 ml) yuzu kosho; - 1 bunch of green onions, white and green parts divided, thinly sliced; - 1.5-inch (4 cm) knob of ginger, grated; - 3 garlic cloves; - 1 tbsp (15 ml) fish sauce; - 1 tbsp (15 ml) soy sauce; - 1/2 cup (90 g) uncooked rice; - 1 tbsp (15 ml) oil; - 1 tsp (5 ml) sesame oil

There's something deeply comforting about a warm, homemade chicken soup—especially when it carries bold, vibrant flavors that wake up your senses. This Lemon Ginger Chicken Soup with Yuzu Kosho is exa

5.0 (5)

Prep

15 min

Luto

55 min

Kabuuan

1oras 10min

Sinerve

Estilo

🍽 Elevated

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Originally Published Enero 2025•Last Updated Enero 2025

There's something deeply comforting about a warm, homemade chicken soup—especially when it carries bold, vibrant flavors that wake up your senses. This Lemon Ginger Chicken Soup with Yuzu Kosho is exactly that: a nourishing, cozy dish elevated by one of Japan's most dynamic condiments—Yuzu Kosho.

What is Yuzu Kosho?

If you've never cooked with Yuzu Kosho, prepare to be amazed. This Japanese condiment is a powerhouse of flavor, crafted from fermented yuzu citrus peel, chili peppers, and salt. The result? A bold, zesty paste that brings a fiery brightness to any dish. Originating from the Kyushu region of Japan, yuzu kosho has been a staple in Japanese kitchens for centuries, traditionally paired with hot pots, grilled meats, and sashimi to add depth and heat. Its vibrant citrus tang, combined with a salty and spicy kick, makes it a perfect ingredient for elevating soups, marinades, and even salad dressings.

In this soup, yuzu kosho provides the perfect balance to the rich chicken broth and the warmth of ginger, cutting through with a punch of citrusy heat that livens up every spoonful.

Why This Soup Works

The marriage of lemon, ginger, and yuzu kosho makes this soup an immune-boosting, flavor-packed bowl of comfort. The chicken is tender and juicy, the broth is bright and savory, and the subtle heat from yuzu kosho ties it all together.

Yuzu kosho isn't just an ingredient—it's an experience. Its vibrant, citrusy punch can turn even the simplest dish into something unforgettable. This soup is proof that one powerhouse ingredient can transform a classic into something extraordinary.

Ready to cozy up with a bowl of this vibrant soup? Let me know how it turns out in the comments below!

Enjoy!

Mga Sangkap

Mga Serving:

1.4 kg chicken thighs, bone-in (around 8–9 pieces)
1 onion, halved
2-inch (5 cm) knob of ginger
2 lemons, divided
15 ml whole peppercorns
5 ml kosher salt, plus more to taste
3 ml ground ginger
22 ml yuzu kosho
1 bunch of green onions, white and green parts divided, thinly sliced
1.5-inch (4 cm) knob of ginger, grated
3 garlic cloves
15 ml fish sauce
15 ml soy sauce
90 g uncooked rice
15 ml oil
5 ml sesame oil

Mga Tagubilin

Chicken Broth
1
Combine the chicken thighs, halved onion, 2 inch (5cm) knob of ginger (you will still have 1 inch (2.5cm) piece of ginger left for later), one lemon, 1 TBSP (15ml) peppercorns and 1 tsp (5ml) kosher salt in a large pot. Add enough water to cover the chicken, bring to a boil, cover, reduce to a simmer and simmer for about 40 minutes until the chicken is tender.
2
Remove the chicken to a plate, shred it with a fork and set aside. Stir in 1/2 tsp (2.5ml) ground ginger and yuzu kosho into the chicken. Grate the zest of one lemon and squeeze the juice of one lemon into the chicken and mix well to combine.
Soup Assembly
3
Heat oil in a heavy-bottomed pan. Add the white parts of the green onions and grated ginger and sauté for just a minute or two until fragrant. Add garlic and sauté for about 30 seconds, being careful not to burn it. Set a fine mesh sieve on top of this pan and strain the stock prepared in Step 1 into the pan (discard what's in the strainer). Stir in the rice, soy sauce, fish sauce and sesame oil. Bring to a simmer and simmer uncovered for about 15 minutes until the rice is tender.
4
Add the chicken meat prepared in Step 2 to your soup and cook until heated through. Taste and adjust the seasoning as needed (perhaps you need more heat from yuzu kosho or more lemon juice or more salt). Garnish with the green parts of the green onions and serve warm.

FAQ

Can I make this soup ahead of time?+

Yes! You can make the broth up to 3 days ahead and store it in the fridge, or freeze it for up to 3 months. Just shred the chicken and store separately, then reheat gently and add the yuzu kosho and fresh garnishes right before serving so they stay vibrant.

What can I substitute for yuzu kosho?+

If you can't find yuzu kosho, mix together the juice of half a lemon with a small pinch of red chili flakes and a touch of salt—it won't be identical, but it gives you that bright citrus and subtle heat. You could also use a dollop of miso paste mixed with lemon juice as a backup.

Do I have to use bone-in chicken thighs?+

Bone-in thighs make the best broth because they add collagen and flavor, but you can use boneless thighs or chicken breasts if you prefer—just reduce the simmering time to 20-25 minutes so the meat doesn't dry out. The broth won't be quite as rich, so consider adding a splash of soy or fish sauce for depth.

How do I serve this soup?+

Ladle the hot broth into bowls and top with shredded chicken, cooked rice, sliced green onions, and a small spoonful of yuzu kosho for each serving so people can adjust the spice level. A squeeze of fresh lemon juice and a sprinkle of grated ginger at the table adds an extra punch of freshness.