Bigdeal Mushroom Soup
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Bigdeal Mushroom Soup
Recipe Number: 1097090817
Contributor: Michele "No'eau"

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2 lb sliced boneless chicken uncooked (about 6-8 thighs)
4 Tbsp White miso paste
1 Tbsp Cho Jang hot sauce
1/2 medium Onion
2 14 oz cans Chicken broth
1 C Sliced shiitake mushrooms (hydrated than drained)
1 can Straw mushrooms
1 can Button mushrooms
2 bundles Long rice (hydrated and drained)
Cooking Instructions
Marinate chicken in miso and Cho Jang sauce for 30 minutes. Saute onions in about 1 Tbsp oil in 6 qt. pot. Add chicken and miso/hot sauce to pot and brown being careful not burn. Add chicken broth.

Stir well and bring to a boil. Add mushrooms. (you can use liquid from canned mushrooms..omit liquid for low salt recipe) Stir well and bring to a boil. Adjust miso and Cho Jang hot sauce to taste. Add drained long rice. Bring to boil again.

Simmer for 30 minutes.

Garnish with choice of: Watercress, bean sprouts, green onions, Chinese parsley (cilantro) etc.

Optional: Add 1 can well rinsed (to remove starchiness) water chestnuts and/or baby

Additional Comments
Recipe works well if you use at least 3 different kinds of mushroom, i.e. you can substitute button mushrooms with portabella mushrooms or oyster mushrooms. I would keep the shiitake mushrooms, however, as it gives it it's unique flavor.

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