Category: Soups / Stews

Soup Curry

Soup Curry

Soup Curry is a wonderful example of the magic that can happen when cuisines collide. Urban legend has it that an Indian restaurant in 1970’s Sapporo, Hokkaido Japan served both a popular chicken soup with Chinese spices as well as some traditional Indian curries. Someone read more

Egg Drop Wonton Soup

Egg Drop Wonton Soup

If you made the chicken stock I posted earlier this week, I have an excellent use for it. This Egg Drop Wonton Soup combines two Chinese takeout favorites in one easy and delicious meal. Frozen dumplings ramp up the convenience factor, and help turn this read more

Chicken Stock

Chicken Stock

Having homemade chicken stock on hand is the culinary equivalent of having money in the bank.  It elevates everything from soups to braises to stir fries and rice dishes. And this one is infused with Asian flavors, like ginger and scallions, lending a pop of umami richness to any recipe calling for chicken stock. Let me show you how easy it is to make this liquid gold for yourself!

chicken stock ingredients

Start with a Whole Chicken

Yes, you could buy chicken already cut into parts. But they charge you a premium for that convenience, and you want all of the skin and bones for the best stock. It’s very easy to break down the bird yourself. A little practice and you’ll be a pro in no time!

leg chicken stock

Once you’ve made the cut between the drumstick and the body, you can grab the leg and pull it down and then up out of the socket. That’s where you cut through to remove the leg, and repeat the process on the other side.

Now you’ll have 5 parts-the two legs, the two breasts, and the carcass with the wings attached.

Making Chicken Stock

Now that the bird is prepped, it’s time to turn it into stock.

scallions chicken stock

At this point I remove the breasts and legs and reserving them for something else. (Try shredding the meat and using it in Lemongrass Noodle Bowls) Then I continue to simmer the chicken stock, covered, for three to four hours. The longer it simmers, the more concentrated the flavor. When it’s done it will yield about 3 quarts of stock. Strain and refrigerate it and use within a couple days. Or freeze it to last for months.

And here comes the fun part! Now that you have this liquid gold, what are you going to do with it? So glad you asked!  Chicken stock made from scratch is one of the things that separates restaurant cooking from home cooking-the boxed and canned stuff just can’t compare. Here are just a few a dishes you can knock into the stratosphere with your homemade chicken stock:


I hope that once you see how easy it is to make chicken stock from scratch it will become a regular part of your cooking life. Take a moment to tell me what you think of this recipe. Comment and rate it, and tag us in your pics @funkyasiankitchen, we love hearing from you!



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feature chicken stock

Chicken Stock

  • Author: Funky Asian Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 4-6 hours
  • Total Time: 45 minute
  • Yield: 3 quarts 1x
  • Category: soup
  • Cuisine: Pan-Asian


  • one 4 lb whole chicken
  • 2 ounces ginger washed and smashed
  • 1 bunch scallions (about 6 stems)
  • 1 large onion, washed and cut in half
  • 6 cloves whole garlic smashed
  • 2 teaspoons salt
  • 16 cups cold water


  1. Grab the chicken by the drumstick, and pull the leg outward from the body until the skin is stretched taut. Make a shallow cut through the skin between the leg and the body. 
  2. Grab the leg in one hand and twist it downward first and then upward, away from the body, until the ball joint pops out of the socket. 
  3. Use your knife to remove the leg by cutting through the joint you just exposed. Repeat this process with the second leg.
  4. Cut the breasts off of the chicken by first making a slice down the center of the bird. Next carve off one breast by running the knife down from where the center cut ends to the right side of the bird towards the legs. Finally peel the breast off by slicing off the side that is still attached to the bird. Do the same for the other breast. 
  5. Put all the ingredients in a large stockpot. Bring it to a simmer over high heat, and then immediately turn down the heat to medium low. 
  6. Cover with a lid, and let the broth simmer for an hour, occasionally skimming impurities from the surface. Remove the chicken breasts and the chicken legs and reserve for another purpose.
  7. Continue simmering for an additional 3 to 4 hours—the longer you simmer, the more concentrated the flavors. Turn off the heat and strain the stock. 
  8. Pour the broth into a couple of bowls or heat proof containers so it cools faster.
  9. Once the broth is cooled, cover the containers and store them in the fridge or freezer for future use.


*if you prefer a more concentrated stock, you can leave the pot uncovered the last hour and you will yield about 2 quarts.

*chicken broth is full of meat proteins which tend to spoil easily. Use the broth within a couple of days or put it into the freezer and use it within 6 months.

Keywords: chicken stock, soup, asian chicken stock, ginger, broth

Shabu Shabu

Shabu Shabu

Shabu Shabu, one of Japan’s many takes on the hotpot, is a super fun and interactive meal to enjoy with family and friends. A glorious array of meats and veggies are beautifully arranged on platters, with some speedy sauces, while a simple broth simmers at read more

Miso Soup

Miso Soup

Miso Soup is so much more than that little bowl that comes with your sushi. While the ingredients and technique are simple, the umami flavors are anything but and are foundational to Japanese cuisine. I’m going to show you how easy it is to make read more

Kabocha Soup

Kabocha Soup

It may still be in the mid 80’s here in sunny South Florida, but that does not mean I am immune to the charms of fall. And my Kabocha Soup is all of your sweater weather, cozy nights in, warm baking smells wafting through the house, dreams come true. It’s an unabashedly sweet soup filled with squash and apples, but the sweetness is tempered with a little onion and curry spice to keep it from venturing into dessert territory. It’s a perfect starter for a holiday meal, or a healthy bite before trick or treating. I love leftovers for lunch the next day; this is a soup that holds well and is just as delicious at room temperature. So put on your favorite fall sweater and let’s go!

kabocha soup ingredients


Also known as Japanese pumpkin, kabocha squash has a sweeter flavor and lusher texture than pumpkin. If you love the flavor of pumpkin, but wish it were less watery, more creamy, and a little more sweet, then you need to try Kabocha-which is like the best version of pumpkin! The skin is relatively thin, and can be peeled off with a sharp knife. I prefer to take off the skin so that my soup has a nice golden color. You can of course leave the skin on and save yourself the hassle, but know that your soup will not be as silky and you’ll end up with a not so appetizing color as a result.

As with any large, dense vegetable, use a lot of care when preparing the kabocha. Put a damp kitchen towel underneath to help stabilize the vegetable. If it’s too difficult to cut on top of the counter, try cutting on the floor, where you will get better leverage and more power to cut through the dense flesh. Also, I carefully dig out the stem first. The divot under the stem is pretty soft. I put my knife tip into that divot and then bring the knife down. Then I turn the kobocha around and do the same on the other side. If you can’t get the knife all the way through, gently ease the knife out, and then put both thumbs into the seam and pry the two halves apart with your hands.

seeds kabocha soup

peel kabocha soup

cut kabocha soup

Then it’s time to prep the apples. There’s so much variety available this time of year, so go with what you like. Just not tart green ones, we want a sweet variety. Fuji, gala, and golden delicious are all good options.

apple kabocha soup


Once all the ingredients are prepped, it’s time to cook. I like to use my dutch oven for this, but any heavy bottomed large pot will work.

onions kabocha soup

For this Kabocha Soup I like to use a sweet curry powder. That lends the sweetness and warmth of cloves, coriander, nutmeg, and ginger without the heat of some curries.

curry kabocha soup

simmer kabocha soup

Once it comes to a simmer, lower the heat and cover the pot. Cook for 20-25 minutes, until the kabocha is very soft and breaks apart with a fork.

blend kabocha soup

If the soup is a little thicker than you would like, thin it out with water. I love to serve this with Wild Mushroom Salad for a meatless menu that celebrates fall. Even if I’m still in a tank top… Make Kabocha Soup this week and let me know what you think! Rate or comment on the recipe below, and don’t forget to tag us in your photos @funkyasiankitchen.

feature kabocha soup


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kabocha soup recipe card

Kabocha Soup

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 6 1x
  • Category: soup
  • Cuisine: Japanese


  • 1 ½ pounds kabocha or butternut squash
  • 2 medium apples (anything sweet, not granny smith)
  • 3 Tablespoons unsalted butter*
  • 1 medium onion, chopped
  • 2 tablespoons peeled and chopped ginger (about 1 inch piece)
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon sweet curry powder
  • 1 ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 cups apple juice
  • 1 cup water
  • 1 tablespoon honey


  1. Carefully peel and seed the kabocha pumpkin. Cut the pumpkin into 1 inch pieces and set aside.
  2. Peel and core the apples. Dice into 1 inch pieces and set aside.
  3. Heat a dutch oven over medium heat for several minutes. Add the butter and the onions. Cook the onions for 7-8 minutes, stirring occasionally until soft and translucent. (You do not want to brown the onions). 
  4. Add the curry powder, ginger, garlic, and bay leaves stir into the onions, cooking for another minute.
  5. Add the apples, kabocha, apple juice, salt, pepper, and honey.  Raise the heat to high and bring to a simmer. 
  6. Cover with a lid and lower the heat to medium. Cook for 20-25 minutes until the kabocha is very soft.
  7. Remove the bay leaves and blend the soup with an immersion blender. (You can also blend in a traditional blender but do not fill more than ½ full and be very careful. Remove the center feed cover and cover with a kitchen towel. Pulse a couple times first and then blend until completely smooth.)
  8. Adjust the thickness with the cup of water as needed and adjust seasonings to taste with a little salt and pepper.
  9. Serve immediately.


*use a plant based butter to make it vegan

Keywords: kabocha, pumpkin spice, fall soup, soup, curry, apple