Chilled Asian Chicken Soup

Name: Chilled Asian Chicken Soup
Yield: makes 1 quart
Ingredients: 6 cups water; 1/2 cup mixed dried mushrooms, such as porcini, shiitake, oyster, or wood ear; 1 whole chicken breast (about 10 ounces); 1 carrot, roughly chopped; 1 tablespoon roughly chopped jalapeño pepper; 1 1/2 tablespoons roughly chopped fresh ginger; 3 garlic cloves, crushed; 1 teaspoon whole black peppercorns; 1 tablespoon sugar; 1/2 cup firm tofu, cut into 1/4-inch dice; Juice of 1 lime (about 3 tablespoons); 1 1/2 tablespoons roughly chopped fresh mint; 1 1/2 tablespoons roughly chopped fresh basil; 1 1/2 tablespoons roughly chopped fresh cilantro; 1 teaspoon soy sauce

January 26, 2012

You can use the mushroom broth from this recipe in other soups and dishes as well; it is particularly good in risottos. For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. This soup can be prepared through step 2 up to 3 days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.

Recipe notes

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