Chicken Soup with Greens & Shiitake Mushroo
Submitted by agreer
A light, ginger-infused chicken soup with sauteed shiitake mushrooms, napa cabbage, spinach, and a drizzle of sesame oil. Clean, bright, and nourishing.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThis is the soup you want when you’re craving something warming but not heavy.
Chicken thighs poach gently in a broth enriched with white wine, fresh ginger coins, and scallions until just cooked through.
Sauteed shiitake mushrooms add an earthy, meaty depth, while napa cabbage and spinach wilt in at the very end to keep their color and bite.
A few drops of hot pepper sesame oil stir in right before serving, threading a subtle heat and nutty richness through every spoonful.
It’s clean enough for a cleanse week but flavorful enough that you won’t miss a thing.
Pro Tips
- Keep the broth at a gentle simmer, never a boil, so it stays crystal clear
- Saute the shiitake caps separately until golden to concentrate their flavor before adding them in
- Slice the ginger into coins rather than mincing; they’re easier to strain out later
- Oyster mushrooms work as a great substitute if you can’t find shiitake
Ingredients
Directions
Remove skin from chicken and place in a soup pot.
Add stock, wine, ginger, and onions and bring to a simmer.
Simmer for 20 to 25 minutes or until chicken is just cooked through, skimming off any scum and fat that rises to the surface.
Do not boil or stock will become cloudy.
Remove stems from Shiitake and add to stock.
Slice Shiitake caps thickly and quickly sauté in drops of olive oil until lightly browned.
Set aside.
Remove chicken from pot and cut meat into long slivers discarding bones.
Strain stock carefully and discard ginger, onions and Shiitake stems.
Wash out pot and add the cabbage and cook for 2 minutes.
Add chicken, spinach and sesame oil and cook for one minute more.
Correct seasoning with salt and pepper and serve at once.
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