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| Chicken Noodle Soup with Shiitake Mushrooms and Pak Choy |
This chicken noodle soup was just the tonic for a bad winter cold - and a fun little experiment using the “back‑of‑packet” recipe from Jade Phoenix brand dried sliced shiitake mushrooms called 'Stir-fried Noodles with Mushrooms'. It turned out far better than I expected: simple, quick, and truly comforting - I was quite impressed! I did swap a couple of recipe items around like thinly sliced carrot for the capsicum purely on a Winter seasonal price point and added a homemade chicken and vegetable stock to make more of the brothy soup I craved.
When winter settles in and everyone seems to be fighting off something, chicken noodle soup feels both practical and reassuring. This Jade Phoenix version leans on simple ingredients that bring real flavor depth: dried shiitake mushrooms, soft noodles, and winter greens you can grab straight from the garden or pick up easily at the store.
Dried shiitakes are the quiet workhorse and not something I use often, hence buying them dried. Once soaked, they offer two things - the mushrooms themselves, chewy and savoury once rehydrated slip into the broth and instantly makes it taste fuller not to mention authentic.
Pak (or bok) choy and spring onions finish the bowl. Pak choy generally keeps a bright, fresh crunch, and spring onions add a sharp green lift. I grow pak choy in pots, but it's widely available to buy and usually well priced - plus you use the whole plant, so there's very little waste. I find it very satisfying growing and using my own which I mostly use when small as I'm too impatient to leave them to grow very big!
I used Chinese cooking wine for this recipe. Note Chinese cooking wine isn't the same thing as a Chinese wine vinegar - Chinese cooking wine is actually an alcoholic wine. The alcohol cooks off of course. And no, it didn't smell nice enough to me to have a drink!
People often say chicken noodle soup heals the soul or helps chase off a winter cold. There’s no magic in it, but there is common sense. Hot broth warms you from the inside out. Steam clears your head. A bowl with protein, vegetables, and gentle seasoning is easy to digest when you’re tired or under the weather. And making it - chopping, simmering, tasting - is all part of the wellness of it.
It’s not a cure‑all. But it’s reliable, comforting, and genuinely good to eat. And best of all, it comes together almost as quickly as the noodles cook.
Soak the mushrooms: Place the dried shiitake mushrooms in a bowl, cover with warm water, and soak for about 30 minutes or until softened.
Marinate the chicken: Cut the chicken into bite‑sized pieces and add the marinade. Set aside for 10 minutes.
Prep the vegetables: Slice the pak choy, spring onions, and any other vegetables so they’re ready to go.
Cook the noodles: Put the noodles on to cook according to the packet directions but slightly undercooked. Drain and set aside.
Stir‑fry the chicken: While the noodles are cooking, heat vegetable oil in a wok or large frying pan over medium‑high heat. Add the chicken and stir‑fry for about 2 minutes.
Add vegetables and mushrooms: Add the pak choy, soaked mushrooms and any remaining soaking water, and the other prepared vegetables. Reserve a few slices of spring onion for serving. Stir‑fry for another 2 minutes.
Combine with noodles and sauces: Add the cooked noodles, oyster sauce, soy sauce, and stock. Toss for about 3 minutes or until everything is heated through and well combined.
Finish and serve: Drizzle over a little sesame oil, add chopped chilli (optional), and scatter over the reserved spring onions.
Serve hot in warm bowls.
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| Chicken Noodle Soup with Shiitake Mushrooms and Pak Choy |
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