Besides the usual lotus root pork rib soup, the husband would often order this chicken mushroom soup from one of our favourite soup places at Ang Mo Kio Central. Hence when I decided to cook up a chicken daikon soup the other day, I thought of adding some dried chinese mushrooms into it to give it a different flavour from the usual. The dried scallops imparted an additional layer of sweetness and fragrance to the soup whereas the mushrooms added this subtle earthy flavour that wasn’t too overpowering. The whole thing worked perfectly well. This chicken soup recipe is now one of our family favourites.
Daikon, Mushroom & Chicken Soup Recipe
Ingredients (serves 4)
1/2 chicken, skin removed & cut into large pieces
1 daikon about 650g, peeled & cut into chunks
1 carrot, peeled & cut into chunks
10 dried chinese mushrooms, stems removed
8-10 dried mini scallops
1.5 litre water
1. Combine all ingredients in a soup pot and bring to a boil. Reduce heat and simmer for about 45 minutes.
2. Season with a pinch of salt and served with steamed rice.
Tip: Instead of adding too much salt to the soup, I normally prefer to serve a simple dipping sauce of light soy sauce and sliced red chilli padi which I could pair with the chicken meat and daikon so overall it wouldn’t seem too bland.