Chicken Soup with Greens & Shiitake Mushrooms
Submitted by dwrobel
Clear chicken broth infused with ginger and white wine, loaded with sauteed shiitake mushrooms, napa cabbage, and wilted spinach finished with sesame oil.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minThink of this as chicken noodle soup’s sophisticated cousin from across the Pacific.
Chicken thighs simmer gently in a wine-laced broth with fresh ginger and scallions, building a clear, fragrant base with real depth.
Thick-sliced shiitake mushrooms get a quick saute for that caramelized, umami-rich edge before joining the pot.
Napa cabbage and spinach go in at the last moment so they barely wilt, keeping their vibrant green color and gentle crunch.
A whisper of hot pepper sesame oil ties it all together with warmth and richness.
Chef Tips
- Skim the surface often during the first 10 minutes of simmering for the clearest broth possible
- Cut the chicken into long slivers rather than cubes for an elegant presentation
- Add a splash of rice vinegar at the table for a bright, tangy finish
- This soup is light enough to serve as a first course before an Asian-inspired main
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.
Comments
