Sometimes I run out of ideas for soup and I try to put stuff into the pot and hope for the best. Haha! Though, for this soup, I’ve had a variation of this at a restaurant and loved it. Corn and mushroom might not seem like the most obvious pairing but this really works.
With just a few ingredients with pronounced flavours, this soup was both earthy and fresh. I know it’s really Asian and all but I think it would make a really nice fall soup if you’re looking for something quick, brothy and not thick/creamy/pureed.
Because I used fresh shitake, this soup would take about 30 minutes of simmering and be done. But if you choose to use dried shitake, it’ll take 1 hour but I tell you… fresh or dried, it’ll lend the most exquisite muskiness to the broth.
But you know me. A few strands would not do. And one bowl of this won’t be enough for this Soup Monster.
“For where your treasure is, there will your heart be also.” (Matthew 6:21)
- 1 fresh Corn, shucked & cut into 2 in pieces
- 10-15 pieces fresh Shitake, quartered if large
- 1 knob thumb-sized Ginger, peeled & sliced
- 8-10 Red Dates
- 3 tbsp Soy Sauce
- 1 Chicken Carcass
- 6 cups Water
- Place all ingredients in a stock pot.
- Bring to a boil then lower to a simmer for 30 mins - 1 hour.
- If using a thermal cooker (like I did), bring to a boil then place inner thermal pot into the thermal casing and leave overnight.
- Adjust seasoning before serving.
**If you decide to use dried shitake, remember to reconstitute with hot water and squeeze all the water out before adding into pot.