Lion's mane mushroom and shredded chicken rice noodle soup
Lion's mane mushroom soaked overnight and simmered with chicken thighs into a sweet, clear broth, poured over rice noodles with shredded chicken — warming on weary mornings.
- 50 min
- Serves 2
- Simmer
- Easy
Why it suits you: Qi-deficient people tire easily and have poor appetites, and Liqiu's lingering 'autumn tiger' heat saps energy while sweating drains qi further. Lion's mane strengthens the spleen and soothes the stomach, gentle even for weak digestion; chicken boosts qi, and red dates and goji nourish blood. A hot bowl of clear noodle soup is light yet sustaining.
Method
Prep 20 min · Cook 30 min- 1Soak the lion's mane in water overnight, changing the water two or three times and squeezing the mushroom out each time to remove any bitterness, then slice.
- 2Skin the chicken thighs and bring to the boil with the mushroom, red dates, ginger and water, then simmer for 25 minutes.
- 3Lift out the chicken and shred the meat, returning the bones to the pot. Add the goji, simmer for 3 minutes more and season with salt.
- 4Cook the noodles in a separate pan of boiling water for 2 minutes, drain into bowls and ladle over the broth. Top with the chicken and spring onion.
Cautions
- Under-soaked lion's mane tastes bitter, so change the water and squeeze it well; skip it during colds or fevers.
Chef's tips
- Supermarkets sell fresh lion's mane, which needs no soaking — just slice and simmer for 15 minutes; make the broth the night before and simply reheat it in the morning.
The TCM view
Lion's mane mushroom is sweet and neutral, strengthening the spleen, nourishing the stomach and aiding digestion — a traditional food remedy for weak stomachs. Chicken is sweet and warm, warming the middle and boosting qi; red dates are sweet and warm, supporting the middle and calming the mind; goji is sweet and neutral, nourishing the liver and kidneys. A clear, low-fat broth that gently replenishes qi at the start of autumn.
