keto Chicken and Shiitake Mushroom Umami Soup cover

Chicken and Shiitake Mushroom Umami Soup


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One Japanese cuisine I really enjoyed prior to low-carb/keto was hot soba.  Soba probably isn’t as well known as Ramen or Udon, but it is another traditional Japanese noodle/soup dish.  The hot soba (aka mentsuyu base) has this sweet n’ salty umami flavor that really hits the spot during the colder months.  The other day, I wanted this soup but the traditional version has ALOT of carbs, so I decided to just make my own low-carb/keto version and fuse it together with elements of my Moms’ Japanese Chicken Soup!  The soup came out fantastic so wanted to share it with everyone!  Hope you enjoy it and stay toasty!

keto Chicken and Shiitake Mushroom Umami Soup pin 1

This dish is low-carb/keto with ~2.5g carbs per serving, so drink up and stay toasty with this yummy soup!  The soup base has a sweet and salty umami flavor along with aromas of Shiitake and chicken.

keto Chicken and Shiitake Mushroom Umami Soup pic

For this one, the special ingredients are Japanese sake (can replace with dry sherry), Swerve or Monkfruit, bonito flakes, soy sauce and dried Shiitake mushroom.  You can pick up everything aside Japanese sake on  Amazon.

Now, let’s get started!

Prepping Time 15M

Cook Time 10M

Total Time 25M

Net Carb/Serv ~2.5g

Servings 4

Ingredients

Directions

1) Gather all the ingredients.

2) Fill a bowl with warm water and place dried Shiitake mushrooms inside for about 10 minutes.  This will re-hydrate the mushrooms.

3) In a stove top pot, add Japanese sake, Swerve or Monkfruit, soy sauce, bonito flakes and mix well.  Bring to boil on high heat.  Once boiling, reduce to simmer and let it steep for 10 minutes.

 

4) In the meantime, cut chicken thighs into 1/2 x 1/2 inch bite size pieces.  Set aside.

5) Once Shittake mushrooms are re-hydrated (they will become soft), slice them into 1/8 inch slices and set aside.

6) Finely slice green onions and set aside.

7) After 10 minutes of steeping soup base, strain liquid into a new stove top pot or holding bowl (make sure to push out all excess liquid from bonito flakes with a ladle or spoon).  Add 4 cups of water and bring to boil on high heat.

8) Once soup is boiling, reduce to medium and add chicken and Shittake mushrooms.  Cook for 10 minutes, then add green onions and serve hot.

Hope you enjoy this low-carb/keto Chicken and Shiitake Mushroom Umami Soup!  If you are looking for other low-carb/keto soups to keep you nice and toasty, be sure to check out our soup section in the Recipe Index!!

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keto Chicken and Shiitake Mushroom Umami Soup pin 2

keto Chicken and Shiitake Mushroom Umami Soup cover

Chicken and Shiitake Mushroom Umami Soup

The BEST Asian Low-Carb/Keto recipe for Chicken and Shiitake Mushroom Umami Soup. Enjoy this Hot Soba inspired soup at only ~0.5g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Soup
Cuisine: Japanese
Keyword: asiansoupketo, japanesesoup, ketosoup, lowcarbsoup
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Print Recipe

Ingredients

  • 3/4 lbs Chicken Thigh
  • 4-5 Pieces Dried Shiitake Mushrooms
  • 2 Cup Bonito Flakes
  • 6 tbsp Soy Sauce
  • 1/2 Cup Japanese Sake
  • 1 1/2 tbsp Swerve or Monkfruit
  • 4 Cups Water
  • 1 Stalk Green Onion

Instructions

  • Gather all the ingredients.
  • Fill a bowl with warm water and place dried Shiitake mushrooms inside for about 10 minutes. This will re-hydrate the mushrooms.
  • In a stove top pot, add Japanese sake, Swerve or Monkfruit, soy sauce, bonito flakes and mix well. Bring to boil on high heat. Once boiling, reduce to simmer and let it steep for 10 minutes.
  • In the meantime, cut chicken thighs into 1/2 x 1/2 inch bite size pieces. Set aside.
  • Once Shittake mushrooms are re-hydrated (they will become soft), slice them into 1/8 inch slices and set aside.
  • Finely slice green onions and set aside.
  • After 10 minutes of steeping soup base, strain liquid into a new stove top pot or holding bowl (make sure to push out all excess liquid from bonito flakes with a ladle or spoon). Add 4 cups of water and bring to boil on high heat.
  • Once soup is boiling, reduce to medium and add chicken and Shittake mushrooms. Cook for 10 minutes, then add green onions and serve hot.

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