You might remember that last week I raved about the fantastic shitake mushrooms grown by our Asian vege stallholder – ‘Fresh Gardens’. I have a few ways I like to cook them but I asked Lisa who sold them to me, what her favourite way is. Her friend piped up ‘in a simple chicken broth with spring onions and coriander.’ I gave it a go with a couple of additions. In fact we enjoyed it so much I made 2 pots of it last week.
Use our Mushroom keeper to keep these fresh!
Chicken and Shitake Mushroom Soup Ingredients and Method
To start with, you need a good quality chicken stock – it’s best to make it yourself the day before.
Put chicken carcasses and chicken necks into a large pot and cover them with cold water. Put the pot on the stove and bring it up to the boil. Boil for a few minutes while you skim off the scum that rises.
Add a quartered onion, 2-3 sticks of celery including the leafy tops, 2-3 peeled carrots and a roughly chopped leek. You can also add a sprig of parsley and a couple of bay leaves.
Simmer gently for about one and a half hours. If you like an intensive but delicate chicken flavour take the lid off for the last 15-20mins and reduce the stock a bit.
Take off the heat, cool and then put the stock in the fridge overnight.
The next day lift the fat off the top of the stock then remove all the chicken bones and veges. It’s a good idea to tip it into a colander and press everything to ensure maximum flavour.
Pick through all the bones and take off as much chicken as you can, particularly from the necks. This isn’t essential but it’s good to have some shredded chicken in there. Alternatively you can poach some chicken separately, shred it and add it or cut up leftover chicken.
Thinly slice at least 6-8 good sized shitake mushrooms. Add to the broth and bring to the boil. Simmer.
Now it’s time to season with a good dash of Thai fish sauce and soy sauce and some white pepper. Taste it and add salt if necessary or more of the 2 sauces.
Add a handful of noodles of your choice and a handful of frozen peas. Taste again and adjust the seasoning.
When the noodles are done add 5-6 finely chopped spring onions and a bunch of finely chopped coriander including the stalks.
Serve at once in big bowls. Great for warding off winter colds!!