Shitake Chicken Noodle Soup |
Combine a nourishing chicken stock with the sweetness of sweetcorn and satisfying vermicelli to create a soothing one-bowl meal.
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Total Time: 25 Minutes
Plus soaking time
Serves 4


  • 45g (11⁄ ⁄2oz) of dried shiitake mushrooms
  • 600ml (1 pint) of chicken stock
  • 2 skinless boneless chicken breasts
  • 175g (6oz) of dried rice vermicelli
  • 100g (31⁄ ⁄2oz) of sweetcorn kernels


  1. Place the dried shiitake mushrooms in a heatproof bowl, pour over 300ml (10fl oz) of 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.
  2. 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.
  3. 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 courtesy of The Soup Book, published by DK, £18.99 (

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