Chicken Mushroom and Tomato Soup in Clear Broth

Simple Asian, more so Japanese style soup that can be done in 30 minutes. I also specifically put "clear broth" in the title so that this recipe won't get confused with western style creamy and thick type of soup. Just an easy, light, and comforting soup quickly put on the dining table.

Chicken mushroom and tomato soup in clear broth -

Ingredients (about 6 bowls)?

• 1 boneless skin-on chicken leg
• 10 shiitake mushrooms
• 1 pack/120 grams white shimeji mushroom
• 2 tomatoes
• 1 stalk scallion
• 1 teaspoon grated ginger 
• 2 tablespoons olive oil
• 5 cups hot water
• Some salt
• Some black pepper

How?

Trim-off excess fat and remove any tendons for the boneless skin-on chicken leg. Slice the meat to medium bite size pieces.

Destem the shiitake mushrooms then slice the caps. Destem the shimeji mushroom and separate to individual pieces. 

Destem the tomatoes and slice to medium size chunks. Scrape then grate the ginger. Destem then chop the scallion, also separate the white and green part. We will use mostly the white part for searing, but simply add some scallion greens if lacking enough white part.

Bring out a big pot and drizzle 2 tablespoons of olive oil. Switch to medium heat and wait till the oil warms up. Add in chicken pieces, try to put the skin side down first. Sear till slightly golden then flip and sear the other side.

Once the chicken has a slightly golden color on some parts, scoop out and save for later.

Still using the same pot, add more oil if needed, aim for a thin layer of oil evenly spread out on the surface. Use medium heat and add in all the white section of the chopped scallion and grated ginger. I actually add in most of the green part too, only saving a little for garnish in the end. Stir-fry till aromatic.

Add both mushrooms to the pot, stir-fry for one minute. Transfer the chicken back to the pot.

Add the tomatoes along with 5 cups of hot water. Bring the entire pot to a boil then adjust the heat to keep the soup at a light bubbling stage. Continue to cook for five minutes. Meanwhile, skim-off any foamy bits floating on top if any.

Taste and season the soup with salt and some black pepper. I added about 1 tablespoon of salt. Once ready, scoop the soup to serving bowls and garnish with some chopped scallion greens.

You don't have to follow the exact ingredients I'm using here. Perhaps switch the mushroom varieties, or maybe add some silken tofu, all sounds pretty delicious.

Usually I would serve it along with main meal and some side dishes. However, I did save some soup to enjoy just by itself. Usually around late afternoon, when I'm a bit hungry but don't want to fill myself up before dinner. This soup can be a good energy booster in between meals.

Other Asian soup recipes:

• Radish corn and pork ribs soup 蘿蔔玉米排骨湯
• Tomato egg and tofu soup 番茄雞蛋豆腐湯
• Magao clam and chicken soup 馬告蛤蜊雞湯