Chicken and Shiitake Mushroom Soup LowCarbingAsian Cover

Chicken and Shiitake Mushroom Soup


One Japanese cuisine I really enjoy is Hot Soba!  Soba isn’t as popular as Ramen or Udon, but it’s another traditional Japanese noodle/soup dish. 

Chicken and Shiitake Mushroom Soup LowCarbingAsian Pin 1

And since the base of Hot Soba is soba noodles, that makes it hard for low-carb/keto!  Of course, you have other noodle replacements like shirataki noodles, but we haven’t found one that quite tastes like soba yet (update – we found one and it’s here!) 

But just because we haven’t found a solid replacement for the soba noodles doesn’t mean we can’t low-carb/keto the soup!  And that’s exactly what we did with this Chicken and Shiitake Mushroom Soup!

The hot soba (aka mentsuyu base) has this sweet n’ salty umami flavor that really hits the spot during the colder months.   But the traditional version has ALOT of carbs as it’s sweetened by sugar/mirin.  So that’s the first thing we tackled.

Next was figuring out what other ingredients we would pair with the base soup with.   So we took elements from my Moms’ Japanese Chicken Soup and added some shiitake mushroom in there to really bring out the umami flavors!  

Chicken and Shiitake Mushroom Soup LowCarbingAsian Pic 2

What came out was exactly what we hoped for!  A sweet and salty umami flavored soup base brimming with oils from the chicken all at only ~2.5g net carbs per serving! 

So we start this recipe by making the concentrated Dashi soup base and from there add all the various flavoring such as salt, Soy Sauce, Japanese sake, Swerve/Monkfruit.  Next, we add in the chicken and re-hydrated Dried Shiitake Mushrooms, boil it all in and there you go!

Chicken and Shiitake Mushroom Soup LowCarbingAsian Pic 1

So drink up and stay toasty with this yummy soup! 

For this one, the special ingredients are Japanese sake (can replace with dry sherry), Swerve/Monkfruit, Bonito FlakesSoy Sauce and Dried Shiitake Mushroom.  You can pick up everything aside Japanese sake on  Amazon.

Note – for this recipe, you have to use Dried Shiitake Mushroom as they taste very different than fresh shiitake mushrooms.

Now, let’s get started!

Prepping Time 10M

Cook Time 10M

Total Time 20M

Net Carb/Serv ~2.5g

Servings 4

Ingredients

Directions

1) Gather all the ingredients.

Chicken and Shiitake Mushroom Soup Recipe (5)

2) Fill a bowl with warm water and place Dried Shiitake Mushroom inside for about 5 minutes.  This will re-hydrate the mushrooms.

Chicken and Shiitake Mushroom Soup Recipe (4)

3) In a stove top pot, add 4 cups of water and Bonito Flakes.  Bring to boil on high heat.  Once boiling, remove from heat and let it steep for 5 minutes.

Chicken and Shiitake Mushroom Soup Recipe

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

Chicken and Shiitake Mushroom Soup Recipe (3)

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.

Chicken and Shiitake Mushroom Soup Recipe (1)

7) After 5 minutes of steeping the soup base, strain Bonito Flakes making sure to push out all excess liquid from Bonito Flakes with a ladle or spoon and then discard.  Next, add in Japanese sake, Swerve/Monkfruit, Soy Sauce and bring to boil on high heat.

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8) Once the soup is boiling, reduce to medium, add chicken and Shittake mushrooms and cook for 5 minutes.  After 5 minutes, remove from heat, add in green onions and transfer for the serving bowl.

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Chicken and Shiitake Mushroom Soup Recipe (22)

Hope you enjoy your low-carb/keto Chicken and Shiitake Mushroom Soup! 

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More Recipes

Chicken and Shiitake Mushroom Soup LowCarbingAsian Pin 2

Chicken and Shiitake Mushroom Soup LowCarbingAsian 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.
4.34 from 3 votes
Course: Soup
Cuisine: Japanese
Keyword: Japanese mushroom soup, Japanese soba soup, keto japanese soup, low carb Japanese soup, shittake mushroom soup, sweet salty soup
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Print Recipe

Ingredients

  • 3/4 lbs 3/4 lbs Boneless and Skinless Chicken Thigh about 3 pieces
  • 4-5 Pieces Dried Shiitake Mushrooms
  • 2 Cup Bonito Flakes
  • 4 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 Mushroom inside for about 5 minutes. This will re-hydrate the mushrooms.
  • In a stove top pot, add 4 cups of water and Bonito Flakes. Bring to boil on high heat. Once boiling, remove from heat and let it steep for 5 minutes.
  • In the meantime, cut chicken thighs into 1/2 x 1/2 inch bite size pieces and 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 5 minutes of steeping the soup base, strain Bonito Flakes making sure to push out all excess liquid from Bonito Flakes with a ladle or spoon and then discard. Next, add in Japanese sake, Swerve/Monkfruit, Soy Sauce and bring to boil on high heat.
  • Once the soup is boiling, reduce to medium, add chicken and Shittake mushrooms and cook for 5 minutes. After 5 minutes, remove from heat, add in green onions and transfer for the serving bowl.

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4 Comments

  1. Does the sake alcohol burn off?

  2. Afoodiefromcali

    Hey guys thanks for sharing your recipes and blog I’ve recently found your blog and after living in Japan for 6.5 years and just returning last year this site is heaven sent I ❤️ Japanese cuisine. I’d love to see you all take on ramen 😀 using shirataki noodles for sure

    • LowCarbingAsian

      Hey! Thank you very much for your kind words! Yup, we know the feeling and that’s exactly the reason why we started LCA! Just because we’re low carbing doesn’t mean we can’t enjoy Japanese/Asian foods the way it’s supposed to be! As for ramen, it’s something consider, but the real way to make the broth takes over 12 hours! So we might work on something like that for our instapot series, which probably will be sometime next year.

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