Japanese Chicken And Mushroom Soup Recipes

CLEAR JAPANESE CHICKEN AND MUSHROOM SOUP

Steps:

• Gather all the ingredients.
• Fill a bowl with warm water and place Dried Shiitake Mushroom inside for about 5 minutes. This will re-hydrate the mushrooms.
• In a stove top pot, add 4 cups of water and Bonito Flakes. Bring to boil on high heat. Once boiling, remove from heat and let it steep for 5 minutes.
• In the meantime, cut chicken thighs into 1/2 x 1/2 inch bite size pieces and set aside.
• Once Shittake mushrooms are re-hydrated (they will become soft), slice them into 1/8 inch slices and set aside.
• Finely slice green onions and set aside.
• After 5 minutes of steeping the soup base, strain Bonito Flakes making sure to push out all excess liquid from Bonito Flakes with a ladle or spoon and then discard. Next, add in Japanese sake, sweetener, Soy Sauce and bring to boil on high heat.
• Once the soup is boiling, reduce to medium, add chicken and Shittake mushrooms and cook for 5 minutes. After 5 minutes, remove from heat, add in green onions and transfer for the serving bowl.

JAPANESE SOUP WITH TOFU AND MUSHROOMS

Steps:

• In a medium saucepan, bring stock to a boil; reduce heat to simmer, add mushrooms, and cook for 3 minutes. In a small bowl, mix miso paste and soy sauce together; stir into stock along with tofu. Simmer 5 minutes, and serve topped with with green onion.

LOW-CARB CHICKEN AND MUSHROOM SOUP

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add chicken; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until softened, about 5 minutes. Stir in mushrooms; saute until tender, 5 to 10 minutes. Pour in chicken stock and 2 tablespoons tarragon; reduce heat to low. Season with salt. Cover and simmer soup until flavors are combined, about 25 minutes.
• Stir cream into the soup; cook until heated through but not boiling. Serve soup with pepper and the remaining tarragon on top.

JAPANESE CHICKEN AND MUSHROOM SOUP

Steps:

• FOR THE CHICKEN BROTH: Place all the ingredients in a saucepan and bring to the boil.
• Cover and simmer over low heat for 1 hour.
• Cool and strain through a very fine sieve to make as clear a broth as possible.
• Cover and refrigerate.
• Remove all particles of fat that settle on top.
• Yield: 8 cups.
• FOR THE CHICKEN AND MUSHROOM SOUP: Cut chicken breast into long slivers.
• Place in a bowl.
• Pour sake on top and marinate 30 to 40 minutes.
• Cut the mushrooms into small quarters.
• You may add one imported dried mushroom for more flavour if you wish.
• Drain the chicken, reserving the sake.
• Roll each piece of chicken in rice flour or cornstarch.
• Drop into a saucepan of boiling water and poach 10 minutes.
• Remove with a slotted spoon and set aside.
• Bring the chicken broth to the boil, add the reserved sake and taste for salt.
• Add mushrooms and simmer 5 minutes.
• Add the chicken pieces.
• To serve, place a few pieces of chicken and some mushrooms in individual bowls, then fill the bowl with broth.
• Top with a paper-thin slice of lime or lemon.
• Serves 6.
• *If you don't have chicken bones then use altogether for the chicken broth 3 pounds of chicken wings.
• Madame Benoit's World of Food.

ASIAN MUSHROOM SOUP

Steps:

• Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

ASIAN MUSHROOM SOUP

Steps:

• In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

ASIAN MUSHROOM CHICKEN SOUP

Steps:

• In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
• In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
• Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.