CHICKEN SOUP WITH SHIITAKE SHROOMS

In this blog we'll do a simple chicken soup with shiitake mushrooms. This will take on a somewhat Japanese style, so hit your pantry, check to make sure you got your Japanese foodie items at the ready.

Now I can be really doing soups from scratch, or I can be half ass about it. Let me explain, if I'm feeling all Yay :), then I'll do this soup from scratch, or as scratch as can be. If I'm feeling all Nay :(, then I'll use canned broth, not soup, broth or stock on the low sodium scale so that I can at least flavor it as much as possible.


So I'm feeling all Yay :)! Look at the ingredients

INGREDIENTS

1 3-4 lb. whole chicken (fryer will do, or stewing)

Water to cover

The first thing I want you to do is look at the first two ingredients, it's a whole chicken, and water to cover. This is what I call the first boil. In this first boil, we are simply boiling off any impurities on and inside of the bird.

Directions First Boil

In a 6 quart stock pot (stainless steel), add the whole chicken, and cover bird with enough water. Place over stovetop over medium- high heat, and cover. Bring to a high boil, then simmer for about 10 minutes. Carefully remove the cover, and take out the bird with tongs, setting it on the cutting board. Discard the water. Rinse pot.

INGREDIENTS CONT.

3 inches of peeled and sliced thin fresh ginger

2 tbsp. sea salt

Now we are going on to what I call the second boil.

Directions for Second Boil

Add the chicken to the stockpot, and ginger slices, and salt, add water to cover the bird until the water reaches about 3 inches from the rim of the pot. Place on stovetop over medium-high heat, bring to a boil. Then bring down heat to medium, and simmer for about 1 hour. Always check the pot, some stove's medium is really higher than normal, so watch that it does not over boil, just a simmer, if you need to turn it down to really low.

When this is done. Remove from heat. Let pot cool down for about 45 minutes uncovered. Then take out the bird, on to a cutting board. Save the liquid.

Take the whole chicken, and shreds the meat off of the bone, if you like add skin, if not, toss skin out for the kitty. Place shredded meat in a glass or stainless steel bowl uncovered. Plastic bowls tend to give off a funny aftertaste. 

If you have another large bowl that can handle 6 quarts of liquid, strain the broth of all bits of meat and scum into the bowl. If you have smaller bowls, use two or three and strain out the broth. Save the broth.

At this point, you can wash the large stockpot until ready to make your soup presentation.

INGREDIENTS CONT.

1 package shiitake mushrooms, rehydrated in hot water, and sliced wide.

1 bunch Napa cabbage, shredded

Table soy sauce (diners will share)

6 eggs scrambled, and sliced thin

1 bunch green onions chopped


Serving 6

Place 6 soup bowls on the table setting, in each bowl, add some shredded chicken, shiitake mushrooms, cabbage, soy sauce, few strips of eggs, and some green onions.

Bring strained broth back to stockpot, bring to a boil on medium-high heat, once boiling, turn off heat. Immediately spoon broth enough to cover each bowl. Garnish with more green onions.

This is a very light soup, and it should remain clear. An alternative will be to add some miso paste in the boiling of the cleared broth. The flavors will have hints of ginger, and of course chicken, with the shiitake mushrooms adding some earthly flavors and some texture as well.

Serve with some rice on the side, and maybe some pickled daikon, or pickled ginger, the sky is the limit.

© 2017