This is a simple yet full of nutrition kinda soup . Enokitake is such a versatile mushroom. You can have them in stir fry, in sukiyaki ( hot pot ) or in soup. I added them to my chicken herbal soup and it tasted fantastic. I double boiled the chicken herbal soup for 1.5 hr and I added the bunch of enokitake into the sweet scented herbal soup and I tell you it is heavenly after a hard day at work. This would be great for a cold and wet night. I wish I could fedex it to Jo :p She told me the weather was cold and wet since she arrived. Poor darling...and here the wicked Momsie is teasing her with this delicious steamy hot soup ;p . I told her to have hot mushroom soup for the time being and to keep herself warm :)
This soup can be prepared a day earlier. For me, I double boiled them the nite before. When it cools down , I keep them in the fridge. I just have to heat them up and add in the enokitake when dinner time comes. Easy...isn't it ? I prefer to double boil chicken herbal soup , for I like the clarity of the soup rather then direct boiling , the soup will be cloudy.
You can serve this soup with vermicelli or ' mee suah ' ..it is real comfort food when you feel like eating anything too heavy or when one is not feeling well. For the chicken herbal soup, I used 1/2 free range chicken , 1 tbsp of 'kei chi ' ( wolfberry ) and 10 pieces of 'yuk chuk' (soloman's seal ) and double boiled it for 1.5 hrs....Mmmmmm a bowl of slurrrrrpy hot steaming soup !
with enokitake added ....mmmm a bowl of steaming hot delicious-ness
I like the fragrance of the chinese herbs infused into the soup
enokitake is rich in antioxidant .....I would love to have at least one a week :)
Enokitake In Chicken Herbal Soup
Ingredients for soup :
1/2 free range chicken - removed the skin and cut into 3 pieces
1 tbsp of ' kei chi ' / wolfberries
10 pieces of 'yuk chuk' / soloman's seal
2 soup bowls of hot water
sea salt to taste
enokitake - washed and cleaned
Place all the soup ingredients except the enokitake into a porcel soup pot . Cover with a lid and double boil it for 1.5 hrs. Add in the enokitake and salt. It can be taken alone as a soup or as a soup base for vermicelli or any noodles.
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