This is a simple, light chicken soup that is richly flavored with shiitake mushrooms, and brightened with fresh ginger and soy sauce. The stock is very light and comes just from the cooking of the ingredients for less than half an hour. The combination of the ginger, chicken, mushrooms, soy sauce, and a touch of salt and sugar is just lovely, and I highly recommend trying this soup.
A Simple Soup With a Complex History
The recipe is an adaptation of one I discovered in a most curious cookbook, The Cultural Revolution Cookbook by Sasha Gong and Scott Seligman. One doesn’t usually think of this rather painful period of Chinese history, when millions of Chinese urban youth, children of “intellectuals,” were forced into the countryside to work as farmers, for its culinary legacy. But during this period, people learned to make do, and to create nourishing, satisfying food from simple, local ingredients. The original recipe, upon which this one is based, is for “Steamed Ginger and Mushroom Chicken”. The recipe required a bamboo steamer and wok, neither of which we had, so we decided to make our own version. Same ingredients, somewhat different method. After the heaviness of holiday food, this one is especially refreshing. Enjoy! Find dried shiitakes in Asian markets in the produce (often near the fresh mushrooms) in the International cuisine section of your grocery store, or online.
More Brothy Asian Soup Recipes You’ll Love
Tteokguk (Korean Rice Cake Soup) Tom Yum Soup (Spicy Thai Soup with Shrimp) Chinese Hot and Sour Soup Mandu Guk (Korean Dumpling Soup) Quick Chicken Pho
Adapted from “Steamed Ginger and Mushroom Chicken” in The Cultural Revolution Cookbook by Sasha Gong and Scott Seligman.
