• Chicken Soup With Greens And Shiitake Mushrooms

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    • 6 x Chicken thighs (meaty)
    • 7 c. Rich chicken stock
    • 1 c. Dry white wine
    • 2 x - inch piece fresh ginger, cut into coins
    • 1 c. Green onions, sliced
    • 1/2 lb Fresh Shiitake or possibly oyster mushrooms Extra virgin olive oil
    • 1/2 lb Napa or possibly other green cabbage, thinly sliced
    • 1/2 lb Stems removed
    • 1 1/2 tsp Warm pepper sesame oil, see note* Salt and freshly grnd pepper, to taste


    1. Remove skin from chicken and place in a soup pot. Add in stock, wine, ginger, and onions and bring to a simmer. Simmer for 20-25 min or possibly till chicken is just cooked through, skimming off any scum and fat which rises to the surface. Don't boil or possibly stock will become cloudy.
    2. Remove stems from Shiitake and add in to stock. Slice Shiitake caps thickly and quickly saute/fry in drops of extra virgin olive oil till lightly browned. Set aside.
    3. Remove chicken from pot and cut meat into long slivers discarding bones.
    4. Strain stock carefully and throw away ginger, onions and Shiitake stems. Wash out pot and add in the cabbage and cook for 2 min. Add in chicken, spinach and sesame oil and cook for one minute more. Correct seasoning with salt and pepper and serve at once.
    5. Yield: 6 to 8 servings
    6. NOTES :*Available at oriental markets or possibly health food store

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