Spicy Chicken and Mushroom Soup
Asian Chicken Budget Recipes Mushrooms Soups and Stews
It all started with a small experiment. I wanted to see how chicken soup would turn out made from roasted meat, just like you're already used to making beef soup. This time I also added the vegetables to roast near the end, because I wanted an intense, slightly sweet flavor. I have to tell you the result was amazing: the taste is amplified significantly and the color is more intense (almost like brandy). When I strained and tasted it, it was clear what I wanted to do with this wonderful base stock: a Japanese-style soup, seasoned with soy sauce and rice vinegar, plus some "al dente" vegetables and sesame seeds to accentuate the flavor. A doubly successful experiment!
Tip: for the base stock, you can also use the bones from a roasted/rotisserie chicken; this saves time and money 😉
Ingredients
20 small champignon mushrooms (or shiitake)
a few broccoli florets
50g thick noodles
2 tablespoons toasted sesame seeds
Chicken Stock
1kg chicken parts (back, breast bones, neck, wing tips, feet)
2 carrots
1 onion
1 thick slice celery
1/2 teaspoon coriander seeds
1/2 teaspoon salt
4 teaspoons soy sauce
2 teaspoons rice vinegar
hot pepper paste (optional)
Preparation time: 2.5 hours
How to prepare spicy chicken and mushroom soup
- Roast the chicken parts in the oven at 200°C for 45 minutes. In the last 20 minutes of roasting, add the vegetables (carrot, celery, onion) cut into large pieces.
- Transfer the roasted chicken and vegetables to a pot and cover with 8-9 cups of water. Add the coriander seeds and bring to a boil.
- Simmer the stock over low heat (just a gentle simmer) for 1.5 hours. Skim if necessary. After 1 hour of cooking, add the salt.
- Strain the soup through a sieve lined with cheesecloth.
- Return the clear stock to low heat. Add the soy sauce and rice vinegar. Taste for salt and add more if needed. Add hot pepper paste to taste (I used a pea-sized amount).
*The chicken stock can be prepared a day ahead; store in the refrigerator. - The following steps should only be done when serving, as the mushrooms will change the soup's color if left too long, turning it brown, and the noodles and broccoli will become soft.
- Slice the mushrooms thinly. Add to the soup and cook for 5 minutes.
- Meanwhile, cook the noodles in salted water in a separate pot (according to package directions). In the last 4 minutes of cooking, add the broccoli florets. Drain.
- Toast the sesame seeds lightly in a dry pan without oil.
- Place noodles and broccoli florets in bowls. Ladle the hot mushroom soup over them. Sprinkle with toasted sesame seeds and chopped chives if available.
Roasted chicken and vegetables
Cover with water and slow-cook
After 1.5 hours of cooking
Strained chicken stock
Add the mushrooms
