Shitake Chicken Noodle Soup

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

Step 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.

Step 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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