Soppu-taki Soup

“Soppu” means chicken carcass. This is a hot pot recipe from the sumo stable.

Soppu-taki Soup
Photographed by Masaya Suzuki

Recipe by






Calorie count is per serving

Ingredients (Serves 5-6)

  • [Soup]

    • 1 chicken carcass (300 g)
    • 3,000 ml water
    • [A]

      • 200 g sugar
      • 700 ml soy sauce
      • 100 ml sake
      • 100 ml mirin

        Sake made with alcohol and rice malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.

  • [Solid ingredients]

    • 1 kg chicken thighs
    • 2 onions (large)
    • 1/2 gobo burdock root
    • 1/2 carrot
    • 2 blocks konnyaku

      Made from the corm of konnyaku. Has almost no calories and a lot of fiber.

    • 1/4 head cabbage
    • 2 bunches komatsuna Japanese mustard greens

      Leaf vegetable originating in Tokyo. Contains plenty of carotene and vitamin C. Versatile vegetable used for aemono, stir-fry, hot pot, and in soup.

    • 1 bunch bok choi

      A mild-flavored popular Chinese vegetable about 20-25 cm long, with green lustrous leaves and thick, crisp, light green stalks.

    • 2 abura-age fried tofu

      Tofu cut into thin slices, drained, then deep-fried.

    • 10 unlaid chicken eggs

      Harvested from inside the chicken; also known as immature eggs.



Cut the chicken thighs into easy-to-eat pieces. Cut the onions in half, then cut the halves into slices 1 cm thick. Scrape off the skin of the gobo burdock root, then slice into sasagaki pieces, and place the pieces in lukewarm water to remove unwanted flavors. Peel the carrot and cut into ran-giri pieces. Break the konnyaku into pieces by hand and let rest in water. Roughly chop the cabbage and cut the komatsuna Japanese mustard greens and bok choi into pieces 1/3 to 1/2 their length. Cut the abura-age fried tofu into short strips.


Wash the chicken carcass to remove unwanted bits and blood, then place it in a pot with the water and heat over high heat. When foam begins to form, reduce heat to low, skim off the foam, and add the [A]. Simmer over medium heat for about 10 min, then remove the chicken carcass.


Prepare 1/3 to 1/2 of each of the [solid ingredients]; do not add them all at once. Heat the pot over medium heat again and add the chicken thighs. Skim off any foam that forms and add the onions. Allow the onions to simmer briefly, then add the gobo burdock root, carrot, and konnyaku.


When the onions become tender, add the unlaid chicken eggs and the remaining [solid ingredients], and simmer until cooked through.


Serve in bowls. Maintain heat at a setting where the contents will not boil, and add each of the remaining [solid ingredients] in order, allowing them to simmer.