This soup has amazing flavor from the shiitake mushrooms and is very simple to make. I think I could eat this every week! My husband couldn’t get enough. I added some cut Napa cabbage to the soup at the end for color and flavor.
- 1 ounce dried (sliced) shiitake mushrooms (dried is much preferable to fresh in this recipe)
- 6 cups boiling water
- 1 to 1 1/2 pounds chicken thighs, preferably bone-in, cut into chunks. I’ve used boneless and it works fine.
- A 1-inch piece of fresh ginger, peeled and sliced very thin
- 2 Tbsp soy sauce
- 2 teaspoons sugar
- A pinch of salt
- 1 teaspoon corn starch
- Napa cabbage (1/2 of a head), cut into 1-inch slices (optional)
Soak the mushrooms in the hot water for 20 minutes. Make sure mushrooms are submerged in the water.
While the mushrooms are soaking, mix the soy, sugar, salt and corn starch in a large bowl. Add the chicken and ginger to the bowl, toss to coat with the marinade and set aside.
When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thin. If they are already sliced no need to remove from soaking liquid. NOTE: DO NOT THROW out the soaking liquid. This is the broth that you will use to make the soup.
Add the mushrooms and soaking liquid to a pot and bring to a boil. Then add the chicken that has been marinating.
Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes. In the last 5 minutes add the chopped Napa cabbage (optional).
Yield: Serves 6.