You can use the mushroom broth from this recipe in other soups and dishes as well; it is particularly good in risottos. For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. This soup can be prepared through step 2 up to 3 days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.
Recipe information
Yield
makes 1 quart
Ingredients
Preparation
Step 1
Bring the water to a boil in a medium saucepan. Remove from heat, and add the mushrooms; let sit until softened, at least 30 minutes. Strain the mushrooms through a cheesecloth-lined sieve to remove any sandy grit; discard the mushrooms.
Step 2
Return the mushroom broth to a clean medium saucepan, and add the chicken, carrot, jalapeño, ginger, garlic, and peppercorns. Bring just to a boil; reduce heat, and simmer over medium heat 20 minutes, or until the broth is reduced to about 4 cups. Strain through a fine sieve back into the saucepan, reserving the broth and discarding everything but the chicken.
Step 3
Remove the chicken meat from the bones, and shred the meat. Return the chicken meat to the mushroom broth; add the sugar, tofu, lime juice, herbs, and soy sauce, and stir to combine. Transfer to a covered container; refrigerate until well chilled, at least 2 hours or overnight before serving.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 149
Step 6
Fat: 6g
Step 7
Cholesterol: 32mg
Step 8
Carbohydrate: 11g
Step 9
Sodium: 188mg
Step 10
Protein: 14g
Step 11
Fiber: 1g
