You can use the mushroom broth from this recipe in other soups and dishes as well; it is particularly good in risottos. For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. This soup can be prepared through step 2 up to 3 days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.

　　

Ingredients

makes 1 quart

　　6 cups water

　　1/2 cup mixed dried mushrooms, such as porcini, shiitake, oyster, or wood ear

　　1 whole chicken breast (about 10 ounces)

　　1 carrot, roughly chopped

　　1 tablespoon roughly chopped jalapeño pepper

　　1 1/2 tablespoons roughly chopped fresh ginger

　　3 garlic cloves, crushed

　　1 teaspoon whole black peppercorns

　　1 tablespoon sugar

　　1/2 cup firm tofu, cut into 1/4-inch dice

　　Juice of 1 lime (about 3 tablespoons)

　　1 1/2 tablespoons roughly chopped fresh mint

　　1 1/2 tablespoons roughly chopped fresh basil

　　1 1/2 tablespoons roughly chopped fresh cilantro

　　1 teaspoon soy sauce

　　

Step 1

Bring the water to a boil in a medium saucepan. Remove from heat, and add the mushrooms; let sit until softened, at least 30 minutes. Strain the mushrooms through a cheesecloth-lined sieve to remove any sandy grit; discard the mushrooms.

　　

Step 2

Return the mushroom broth to a clean medium saucepan, and add the chicken, carrot, jalapeño, ginger, garlic, and peppercorns. Bring just to a boil; reduce heat, and simmer over medium heat 20 minutes, or until the broth is reduced to about 4 cups. Strain through a fine sieve back into the saucepan, reserving the broth and discarding everything but the chicken.

　　

Step 3

Remove the chicken meat from the bones, and shred the meat. Return the chicken meat to the mushroom broth; add the sugar, tofu, lime juice, herbs, and soy sauce, and stir to combine. Transfer to a covered container; refrigerate until well chilled, at least 2 hours or overnight before serving.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 149

　　

Step 6

Fat: 6g

　　

Step 7

Cholesterol: 32mg

　　

Step 8

Carbohydrate: 11g

　　

Step 9

Sodium: 188mg

　　

Step 10

Protein: 14g

　　

Step 11

Fiber: 1g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.