Sweet Potato and Chicken Drumsticks Soymilk Soup

The cuts in chicken drumsticks let the flavor soak into the soup and cut down the cooking time. Be careful not to boil the soup after you add soymilk.
Servings4 servings
Cooking Time20 mins
Calories (1 serving)240 Calories
Sodium (1 serving)2.6 g
1 stalk Leek
1/4 teaspoon Salt
a pinch Pepper
1 teaspoon Vegetable oil
600ml Water
5 tablespoons KOMBU TSUYU
200ml Soymilk


  1. Chop sweet potato with skin in 1cm rounds, and soak in water. (If the sweet potato is big, cut into half circles). Cut off the green part of leek and put it aside for garnishment. Chop the white part 2cm long.
  2. Using scissors, make 2 deep cuts on chicken drumsticks along the bones, and season them with salt and pepper.
  3. Heat vegetable oil in a pot over medium heat, and fry STEP2 for 3 minutes, turning them over as needed. Add water, "KOMBU TSUYU", and STEP1 to the pot. Skim off the scum that rises to the surface, and lower the heat. Simmer for 7-8 minutes until the sweet potato softens.
  4. Pour soymilk and simmer. Be careful not to put into boil. Turn the heat down, garnish with finely chopped green leek from STEP1, and serve.