Japanese Chicken And Mushroom Soup Food

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.

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.

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.

MOM'S CHICKEN BREASTS WITH MUSHROOM SOUP

Steps:

• Preheat oven to 350°F.
• Put chicken breasts in oven-ready pan. Sprinkle with onion, celery, garlic salts/powder and pepper.
• In a medium bowl, combine condensed soup and half and half.
• Pour over chicken breasts until well coated. Sprinkle generously with sliced almonds, then paprika.
• Bake for one to one-and-a-half hours (depending on the size of the chicken breasts).

CHICKEN MUSHROOM NOODLE SOUP

Steps:

• Heat the oil in a large saucepan and saute the onion and garlic until the onion is tender.
• Add the chicken and cook about 5 minutes.
• Stir in the mushrooms and cook for another minute.
• Add the stock and seasoning and bring to the boil.
• Reduce heat and simmer for 10 minutes.
• Stir in the noodles and simmer another 5 minutes until they are tender.
• Stir the green onions through the soup.