We tried this recipe: https://www.simplyrecipes.com/recipes/chicken_soup_with_ginger_and_shiitake_mushrooms/ Our modifications: first, instead of chicken thighs, we used ½ chicken, which we carved into standard pieces (breast, thigh, drumstick) and did not cut into the bones. Our inspiration was this recipe: https://www.chinasichuanfood.com/chicken-mushroom-soup/ Second, I guestimated that 1 oz = 12 dried shiitakes, which we soaked in 3 cups boiling water, which we saved for the soup broth. Third, I microplaned the ginger. Fourth, to make the soup brothier, we added 2 cups chicken broth in addition to 3 cups mushroom-soaking liquid (for a total of 5 cups). We garnished with scallions. (Mar. 2020)
Cooking Adventures 