Chinese Chicken and Mushroom Soup

Chinese Chicken and Mushroom Soup

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Servings: 4
Calories: 308


  • 1/2 oz dried Chinese mushroom caps shitake
  • 1 oz black frilly Chinese fungus Jew's ears or tree ears
  • 2 1/2 oz raw chicken breast cut into strips
  • 2 - 2 1/2 oz fillets of very fresh white fish e.g. Dover sole, haddock
  • 2 - 2 1/2 oz peeled prawns
  • 1 3/4 pints chicken shellfish or vegetable stock
  • 1 oz tinned bamboo shoots drained
  • 2 oz trimmed spinach leaves cut lengthwise in half
  • salt

for the marinade:

  • pinch monosodium glutamate optional
  • pinch freshly ground white pepper
  • 1 tbsp Chinese rice wine or dry sherry
  • 1 tbsp cornflour
  • 1/2 tsp salt


  • Soak both sorts of Chinese mushrooms separately in warm water for at least 30 minutes. Cut off and discard the stalks from the shitake and trim off any tough pieces from the frilly black fungus.
  • Rinse and squeeze out excess moisture. Cut into strips and set aside. Mix the marinade ingredients in a large bowl. Add the chicken, fish and prawns and mix thoroughly.
  • Leave to stand for 15 minutes. Bring the stock to the boil and stir in all the ingredients at once except for the spinach. Simmer gently for 3 minutes and then add the well washed spinach. Simmer for another minute, then serve.
Calories: 308 kcal
Carbohydrates: 3 g
Protein: 36 g
Fat: 16g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 153 mg
Sodium: 448 mg
Potassium: 532 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1475 IU
Vitamin C: 6 mg
Calcium: 51 mg
Iron: 2 mg
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