Shiitake Chicken Noodle Soup
For a restorative and hearty bowl of soup packed with complex flavour, this chicken and mushroom noodle broth tastes good whilst doing you good.
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
Introduction
Here, a nourishing chicken stock combines with the sweetness of sweetcorn and satisfying vermicelli to create a soothing meal in a bowl.
Ingredients
| 45g | dried shiitake mushrooms |
| 600ml | chicken stock |
| 2 | skinless boneless chicken breasts |
| 175g | dried rice vermicelli |
| 100g | sweetcorn kernels |
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.
