This recipe comes from our chef & founder Marco Canora’s book, A Good Food Day. It’s an intensely flavored yet light soup which comes together in as little as 25 minutes! That’s the miracle of Brodo – we do all the tedious work for you and you can have dinner put together in a snap.
The medical community and laypeople in Asia have been using mushrooms as medicine for centuries. The West has recently seen them bombarding wellness culture (as well as pop culture, as seen in The Last of Us), yet we’re still playing catch-up when it comes to fully utilizing fungi’s benefits. This soup contains shiitake mushrooms which are incredibly delicious and also provide a myriad of health benefits, including cancer prevention. At Brodo, we’re on board with the philosophy of using food as thy medicine!
One of Marco’s biggest passions is to encourage people to tweak recipes to their own needs and what they have on hand. Feel free to make this a vegetarian soup by using Seaweed-Mushroom Brodo and swap the chicken for more mushrooms and/or tofu. Or, experiment however you’d like!
- 7 cups Organic Chicken Brodo (or Seaweed Mushroom Brodo)
- 1 lb. boneless, skinless chicken breasts, thinly sliced into 1-inch long pieces
- 1 tsp. finely grated fresh ginger
- 3.5 oz. fresh shiitake mushrooms, stems discarded, caps thinly sliced (about 1.5 cups)
- 1 cup cooked brown rice
- 1/2 cup nori crinkles (or you can slice up your own toasted nori sheets into 1/2 inch squares)
- 2 Tbs. tamari (soy sauce will work but you may want to use slightly less)
- Juice of 1/2 of a lemon
- 1 bunch scallions, white and pale green parts only, thinly sliced (about 1/2 cup)
- In a large pot, bring the chicken broth to a boil over high heat. In a small bowl, combine the chicken and ginger and mix well.
- When the broth reaches a boil, bring the heat down to medium. Add the ginger-marinated chicken and give it a stir. Add the shiitakes, rice, nori, tamari, and lemon juice and stir.
- Cover and cook for 5 minutes. Stir in the scallions, ladle into bowls and serve.
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