Shitake Corn Soup

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.

I chose to use fresh shitake, fresh corn, chicken carcass, ginger, red dates & soy sauce.
Shitake Corn Soup 1

A matter of tossing everything into the pot.
Shitake Corn Soup 2

And add water.
Shitake Corn Soup 3

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.
Shitake Corn Soup 4

And one amazing thing.. corn has a sort of floral fragrance that really comes out when used in soups. I know! It smells soooooo good.
Shitake Corn Soup 5

Add in a few strands of noodles and you have a meal there.
Shitake Corn Soup 6

But you know me. A few strands would not do. And one bowl of this won’t be enough for this Soup Monster.

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“For where your treasure is, there will your heart be also.” (Matthew 6:21)

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Shitake Corn Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Asian
Serves: 8-10
Ingredients
  • 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
Steps
  1. Place all ingredients in a stock pot.
  2. Bring to a boil then lower to a simmer for 30 mins - 1 hour.
  3. If using a thermal cooker (like I did), bring to a boil then place inner thermal pot into the thermal casing and leave overnight.
  4. Adjust seasoning before serving.
Notes
*I always blanch meat/bones before using them in soups. What I do is to boil 2 cups extra water and pour that over the meat/bones and leave for a couple minutes.

**If you decide to use dried shitake, remember to reconstitute with hot water and squeeze all the water out before adding into pot.

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