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Shiitake Chicken Noodle Soup
From the book
The Soup Book
200 seasonal soup recipes
Easy step-by-step instructions
Featuring soups from top chefs and all four corners of the globe
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Introduction from Sophie Grigson
Here, a nourishing chicken stock combines with the sweetness of sweetcorn and satisfying vermicelli to create a soothing meal in a bowl.
Ingredients
Method
1. Place the dried shiitake mushrooms in a heatproof bowl, pour over 300ml boiling water, and leave to stand for 30 minutes. Reserving the mushrooms, strain the soaking water into a large saucepan and add the stock. Bring the pan to the boil.
2. Slice the mushrooms and cut or shred the chicken breasts into bite-sized pieces or thin strips. Break the rice vermicelli into short lengths and stir into the pan. Bring to a simmer and cook for 2 minutes.
3. Add the mushrooms, chicken, and sweetcorn kernels to the pan, bring back to the boil, and simmer for a further 2 minutes, or until the chicken is cooked and vermicelli are tender. Spoon into bowls and serve at once.
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