Chicken and Shiitake Mushroom Soup

Chicken (and shiitake mushroom) soup for the soul! The key when reconstituting dried shiitake mushrooms is patience - take plenty of time, and your soup will be packed with umami.

Chicken and Shiitake Mushroom Soup
Photographed by Takeshi Noguchi


Recipe by
Masako Kono

Average

Chicken

Vegetables

Soups & Stews

220kcal

30minutes

Calorie count is per serving.
Excludes time needed to reconstitute the dried shiitake mushrooms.

Ingredients (Serves 2)

  • 250 g chicken thigh (bone in; chunks)
  • 6 dried shiitake mushrooms (small) (20 g)
  • 1 bunch bok choy (small)
  • 2 tsp ginger juice
  • Water
  • Salt
  • A pinch of pepper

Directions

1

Rinse the dried shiitake and drain. Place in a small bowl and cover with 300 ml of water. Place a small dish on top to keep the shiitake submerged. Soak for 4 to 12 hours (or follow the instructions on the package) to reconstitute.

2

Remove the shiitake and save the soaking liquid. Cut off the shiitake stems.

3

Wash the chicken in a bowl of water, rubbing the surface to remove any blood or slime. Pat dry with paper towels.

4

Cut the bok choy in half, separating the leaves from the stalks. Cut the stalks lengthwise into quarters.

5

Pour just under 400 ml of water into a pot. Add the chicken and place over medium heat. Bring to a gentle boil and skim off the surface scum.

6

Add the shiitake mushroom soaking liquid and return to a gentle boil. Reduce the heat to low, cover, and simmer for about 10 minutes.

7

Add the shiitake along with 1/2 tsp of salt. Replace the lid and simmer for 10-12 minutes. Add the bok choy stalks. Simmer for 2-3 minutes before adding the leaves. Simmer for around 2 more minutes and then add the ginger juice. Season with a pinch each of salt and pepper.

Tips

*Take plenty of time to reconstitute dried shiitake mushrooms*
The time it takes to reconstitute and soften dried shiitake mushrooms depends on how thick they are. Generally speaking, they need to soak in water for anywhere from 4 to 12 hours. Soaking over a long period of time enhances their umami flavor. Use the umami-rich soaking liquid to add an extra dimension to dashi.