Shimeji and Brown Mushroom Chicken Soup
Suffering from a cold? Don’t worry, we have the right medicine for you. A protein-rich, warming, and comforting soup made with two types of mushrooms and cooked pulled chicken breast. Increase the warming factor by making it hot: jalapeno, sriracha, and ginger-hot. Sharpen it with soy sauce and lemon juice. There you have it.
Ingredients Needed for Shimeji and Brown Mushroom Chicken Soup
3 ounces of shimeji mushrooms
3 ounces of brown mushrooms, sliced
boiled water
1 tablespoon olive oil
1 large spring onion, chopped
1 teaspoon ginger, shredded
3 ounces of canned soy sprouts
1 yellow jalapeno, julienned
7 ounces of cooked chicken breast, pulled
4 cups of beef stock
2 tablespoons of soy sauce
1 teaspoon sriracha
3 tablespoons of lemon juice
How to Cook Shimeji and Brown Mushroom Chicken Soup
- Add the mushrooms to a bowl and cover them with the boiled water. Let them soak for 5 minutes.
- Heat the olive oil in a cooking pot over low heat. Add the spring onion and ginger and stir them in.
- Add the soaked mushrooms. Stir them in. Do the same with the soy sprouts and jalapeno.
- Add the pulled chicken meat, beef stock, soy sauce, sriracha, and lemon juice. Stir them in, then simmer for 15 minutes.