Here, a nourishing chicken stock combines with the sweetness of sweetcorn and satisfying vermicelli to create a soothing meal in a bowl.
Preparation Time:
10 mins
plus 30 mins soaking
Cooking Time:
15 mins
Serves:
4
Freeze:
not suitable
Ingredients:
- 45g (1½oz) dried shiitake mushrooms
- 600ml (1 pint) chicken stock
- 2 skinless boneless chicken breasts
- 175g (6oz) dried rice vermicelli
- 100g (3½oz) sweetcorn kernels
Directions:
- Place the dried shiitake mushrooms in a heatproof bowl, pour over 300ml (10fl oz) boiling water, and leave to stand for 30 minutes. Reserving the mushrooms, strain the soaking water into a large saucepan and add the stock. Bring the pan to the boil.
- Slice the mushrooms and cut or shred the chicken breasts into bite-sized pieces or thin strips. Break the rice vermicelli into short lengths and stir into the pan. Bring to a simmer and cook for 2 minutes.
- Add the mushrooms, chicken, and sweetcorn kernels to the pan, bring back to the boil, and simmer for a further 2 minutes, or until the chicken is cooked and vermicelli are tender. Spoon into bowls and serve at once.
Recipe extracted from The Soup Book: 200 Recipes Season by Season by Sophie Grigson
