Shimeji and Brown Mushroom Chicken Soup

  • Difficulty: Medium
  • 25 minutes
  • 3 servings

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 Make Shimeji and Brown Mushroom Chicken Soup

  1. Add the mushrooms to a bowl and cover them with the boiled water. Let them soak for 5 minutes.
  2. Heat the olive oil in a cooking pot over low heat. Add the spring onion and ginger and stir them in.
  3. Add the soaked mushrooms. Stir them in. Do the same with the soy sprouts and jalapeno.
  4. Add the pulled chicken meat, beef stock, soy sauce, sriracha, and lemon juice. Stir them in, then simmer for 15 minutes.

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