So this soup is a melding of multiple recipes I have made in the past, and I am very happy with how it turned out. It might become my new favorite. Iain named it, even though the original didn’t actually have Shitake because I had some porcini mushrooms to use up instead. I was calling it “leftovers”, but Iain’s suggestion for a name does a much better job of describing what the soup is about. I hope you enjoy it!
Stacey’s Sizzling Shitake Soup
Prep time: 10 minutes
Cook time: 20 minutes
Instant stir fry noodles
2 chicken breasts, skinless, boneless, chopped into bite-sized pieces or sliced thin
1/2 cup mushrooms (Shitake recommended, porcini or crimini or brown also good choices)
1/2 onion, chopped
2 large carrots, chopped
1-2 tsp miso soup paste + 1 cup water
4 cups chicken broth
1/2 block extra firm tofu, cut into tiny cubes
Sesame oil and/or soy sauce to taste
1-2 red chili peppers (fresh or dried), diced, optional
1 bunch kale + olive oil + sea salt
Cook noodles according to directions. Bring another pot of water to a boil and hard boil eggs. (For perfect hard boiled eggs, put eggs in cold water in pot with salt. Bring to a boil, and boil eggs at high heat full boil for 1-2 minutes. Remove pot from heat and let eggs sit covered in water for 12 minutes. Remove eggs from water, and submerge in ice cold water.)
Chop kale, toss with olive oil and salt. Preheat oven to 350F, spread kale on baking sheet, and bake for 10-15 minutes until crispy. Be careful not to burn it!
Sauté onions, carrots, and mushrooms. Add chicken and cook through. Add miso soup paste, water, chicken broth and tofu and bring to a boil. Season with sesame oil and/or soy sauce and/or chili pepper.
To serve soup: divide noodles among bowls, ladle soup over top. Slice eggs and lay on top of soup. Add a handful of kale chips. Enjoy!