Corn and Shiitake Mushroom Soup
  • 2 dried shitake mushrooms
  • 2 cups water
  • about 100g cooked chicken cut into 1 cm cubes
  • 1 small spring onion, sliced finely
  • small piece of capsicum, sliced finely
  • pinch (1/8 of a teaspoon) crushed garlic
  • pinch (1/8 of a teaspoon) crushed ginger
  • ⅓ – ½  cup frozen corn OR 125g tin sweetcorn, drained
  • 1 chicken stock cube
  • 1 teaspoon cornflour
  1. Soak the mushrooms in the cold water until soft. Drain the liquid into a saucepan, add the chicken and vegetables. Chop the mushrooms and add to the pan witht he crumbled stock cube.
  2. Heat until just boiling. Turn heat down and simmer 15 minutes.
  3. Stir cornflour into a couple of tablespoons of water. Stir into the soup until thickened slightly. Serve immediately.
Recipe by SmartSexyPaleo at