Asian style Chicken and Mushroom soup – Recipe by Melanie Olde
What’s good about it?
This soup contains wonderful immune modulating foods such as Ginger, Garlic, Shiitake mushrooms and greens. It is a great soup to keep on rotation for the winter months to keep your immune system functioning optimally. This soup is suitable for the whole family –and can also be made in bulk for leftovers and the freezer!
Note: This recipe can also be made vegan by simply omitting the Chicken
Shiitake Mushroom soup Ingredients
Time it takes: 20mins prep, 10 minutes to cook (Serves 4)
Ingredients
4 cloves Garlic, crushed
1 Bunch of Kale pulled off the stem
1 tbs Fresh Ginger, chopped finely
2 x 150g ‘Exotic Mushroom pack” containing Shiitake, Enoki, King Brown and Wood Ear. Trim the stems off the Shiitake, as these can be hard and chewy to eat. Slice thinly.
8 Spring Onions
1 cup Green Beans, ends trimmed and cut in half
¼ cup Coriander
400g Chicken Thigh or breast diced into 1cm pieces
2 x organic Vegetable stock cubes (I used Sonnentor Ginger soup stock cubes) and dissolve in 2 liters of Water
2 tbs Olive Oil
4 tbs Tamari
1 bunch of Bok Choy chopped
2 Sheets of Nori, stripped into 3cm x 3cm strips
1 wedge of lime to serve
Optional: 1 x Birds eye Chilli, diced small to add a little kick
A few drops of sesame oil for serving
A sprinkle of Sesame seed for serving (I used black sesame)
Method
- Prepare all the ingredients
- Using high heat, add Olive oil to Pot and warm for 1 minute
- Add chicken and cook until brown
- Add Shiitake and cook for 1 minute
- Add Garlic and Ginger and cook for 1 minute
- Add stock and bring to a simmer
- Add 4 tsb Tamari
- Add Green Beans, Kale, Spring Onion, Bok Choy, and all the other mushrooms except Enoki, and simmer for 4 minutes
- Add the Enoki mushrooms and coriander just before serving so it only cooks for about 1 minute
- Dress with a few drops of Sesame oil/ Sesame seed / Chilli to taste
Shiitake Mushroom soup
Shiitake Mushroom
Asian style Chicken and Shiitake Mushroom soup
