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!
Lemon Ginger Chicken Soup with Yuzu Kosho
Ingredients
3 lbs chicken thighs, bone-in (around 8-9)
1 onion, halved
2 inch knob of ginger
2 lemons, divided
1 TBSP whole peppercorns
1 tsp kosher salt, plus more to taste
1/2 tsp ground ginger
1.5 TBSP yuzu kosho
1 bunch of green onions, white and green parts divided, thinly sliced
1.5 inch knob of ginger, grated
3 garlic cloves
1 TBSP fish sauce
1 TBSP soy sauce
1/2 cup uncooked rice
1 TBSP oil
1 tsp sesame oil
Directions
- Combine chicken things, halved onion, 2 inch knob of ginger (you will still have 1 inch piece of ginger left for later), one lemon, 1 TBSP peppercorns and 1tsp kosher salt in a large pot. Add enough water to cover the chicken, bring to a boil, cover, reduce to simmer and simmer for about 40 minutes until the chicken is tender.
- Remove chicken to a plate, shred with a fork and set aside. Sitr in 1/2 tsp ground ginger and yuzu kosho into the chicken. Grate zest of one lemon and squeeze the juice of one lemon into the chicken and mix well to combine.
- Heat oil in a heavy bottom pan. Add 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. 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 rice, soy sauce, fish sauce and sesame oil. Bring to simmer and simmer uncovered for about 15 minutes until rice is tender.
- Add chicken meat prepared in Step 2 to your soup and cook until heated through. Taste and adjust seasoning as needed (maybe you need more heat from yuzu kosho or more lemon juice or more salt.) Garnish with green parts of green onions and serve warm.
