Ginseng Herbal Soup

Instructions

1. Begin by soaking the dried shiitake mushrooms in warm water for about 20 minutes until they are soft. This will enhance their rich umami flavor in the soup.
2. In a large pot, add the chicken pieces. Pour in the 8 cups of water and bring to a boil over high heat. Skim off any foam or impurities that rise to the surface for a clearer soup.
3. Once the water is boiling, reduce the heat to a simmer. Add the softened shiitake mushrooms, sliced ginger, ginseng roots, and garlic cloves to the pot.
4. Cover the pot and let the soup simmer gently over low heat for 1.5 hours. This allows the flavors to meld together beautifully. Stir occasionally to make sure nothing sticks to the bottom.
5. After 1.5 hours, season the soup with salt and soy sauce. Taste and adjust seasoning if needed. It’s essential to taste at this stage to ensure the soup has the desired level of seasoning.
6. Remove the chicken pieces from the pot. You can shred the meat from the bones if desired or serve them as they are. It’s a personal preference!
7. Ladle the soup into bowls, adding a piece of chicken and mushroom to each bowl. Garnish with chopped green onions and cilantro leaves. The fresh herbs will add a pop of color and freshness.
8. Serve the soup hot. For an added touch of flavor, you can drizzle a few drops of sesame oil on top before serving.
9. Tip: If you prefer a stronger ginseng flavor, you can let the soup simmer longer or add an extra piece of ginseng. Just keep in mind that ginseng is quite potent.