The Maitake mushroom is a hearty meaty mushroom, similar in texture and flavor to the Portobello. This complex soup is spicy, sour, salty, and has the umami flavor often found in mushrooms. Quick and easy to make, you can throw this soup together in a matter of minutes any night of the week.
- 2 boneless skinless chicken breasts, thinly sliced
- 2 shallots, minced
- 2 cups Maitake mushrooms, torn
- 1 pinch of crushed red pepper flakes
- 1 thumb-sized piece of ginger, finely minced
- 1 cup rice wine vinegar
- 3 tablespoons Worcestershire sauce
- 1 quart chicken broth http://mysaltykitchen.com/recipe/chicken-broth/
- 3 scallions, thinly sliced
- 1 teaspoon sesame oil
- salt and black pepper to taste
Heat vegetable oil in a large pot and cook chicken over medium high heat until slightly golden. Remove and set aside. Add shallots, mushrooms, red pepper flakes and ginger to the pot and cook for about 5 minutes or until golden. Deglaze the pan by adding the vinegar, Worcestershire sauce, and chicken stock. Bring to a simmer and add the chicken and sesame oil. Ladle into bowls and garnish with sliced scallions.
Note: if you cannot find Maitake mushrooms, substitute with Portobello or Shitake mushrooms.
Cook time: 15 minutes
Difficulty level: Easy