Clear Japanese Chicken and Mushroom Soup

A hot chicken and mushroom soup perfect for the cold winter months.  This savory Japanese soup recipe is light, healthy and full of umami flavor!

This soup reminds me of my childhood, a delicious bowl of comfort and warmth.  It is a broth based soup made without cream making it very light but still flavorful and satisfying.

My only advice is to make sure you make enough because this soup won’t last long!

Clear Japanese chicken and shiitake mushroom soup served in a bowl topped with green onions being scooped up with a wooden spoon.

What is Clear Japanese Chicken and Mushroom Soup?

A clear dashi broth based soup made with shiitake mushrooms, and cubed chicken thighs.  It has a salty, umami flavor with a hint of sweetness.

Why do you use chicken thigh rather than chicken breast to make Japanese soup recipes?

Chicken thighs are more tender and have more fat, and thus oil, making it a perfect choice for Japanese soups.

Dried Japanese shiitake mushroom in a bowl to be used in a Japanese soup recipe.

What is the difference between dried and fresh shiitake?

Dried shiitake mushrooms have a different taste compared to fresh shiitake mushrooms.  Dried shiitake have a deeper umami mushroom flavor, whereas fresh shiitake have a lighter mushrooms flavor.

Dried bonito flakes in a strainer to be used as a dashi base for a Japanese soup recipe.

What are bonito flakes?

Bonito flakes are made from dried bonito that’s been shaved into flakes.  They are the main ingredient in dashi broth giving it that signature Japanese umami flavor.

Any tips on making this Japanese soup recipe?

  • Use high quality chicken thigh.
  • Use warm water to rehydrate the dried shiitake mushrooms quicker.
  • Use hondashi as a shortcut to make instant dashi.

Clear Japanese chicken and shiitake mushroom soup served in a bowl topped with green onions.

For more Japanese style soup recipes, click below!

Now, let’s get making this Clear Japanese Chicken and Mushroom Soup recipe!

  • Prepping Time 5M
  • 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 water and Bonito Flakes and bring to boil on high heat.  Once boiling, remove from heat and let it steep for 5 minutes.

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.

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, Monkfruit Erythritol Blend, Soy Sauce and bring to boil on high heat.

Chicken and Shiitake Mushroom Soup Recipe (20)

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.

Chicken and Shiitake Mushroom Soup Recipe (21)

Chicken and Shiitake Mushroom Soup Recipe (22)

Hope you enjoy your Clear Japanese Chicken and Mushroom Soup!

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More Recipes

Clear Japanese chicken and shiitake mushroom soup served in a bowl topped with green onions being scooped up with a wooden spoon.

Clear Japanese Chicken and Mushroom Soup

A hot chicken and mushroom soup perfect for the cold winter months. This savory Japanese soup recipe is light, healthy and full of umami flavor!
4.67 from 6 votes
Course: Soup
Cuisine: Japanese
Keyword: chicken and mushroom soup without cream, Japanese soup recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Print Recipe
Calories: 625kcal

Ingredients

  • 3/4 lbs Chicken Thigh Boneless and Skinless
  • 4-5 Pieces Dried Shiitake Mushrooms
  • 2 Cup Bonito Flakes can sub with 1/4 tsp of hondashi
  • 4 tbsp Soy Sauce
  • 1/2 Cup Japanese Sake
  • 1 1/2 tbsp Monkfruit Erythritol Blend or sweetener of choice
  • 4 Cups Water
  • 1 Stalk Green Onion

Instructions

  • Gather all the ingredients.
    Chicken and Shiitake Mushroom Soup Recipe (5)
  • 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)
  • 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
  • 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)
  • 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.
    Chicken and Shiitake Mushroom Soup Recipe (1)
  • 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, Monkfruit Erythritol Blend, Soy Sauce and bring to boil on high heat.
    Chicken and Shiitake Mushroom Soup Recipe (20)
  • 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.
    Chicken and Shiitake Mushroom Soup Recipe (21)

Video

Nutrition

Calories: 625kcal | Carbohydrates: 3g | Protein: 95g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 1400mg | Potassium: 1260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
*Values Based Per Serving
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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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