8ozmushroomsmaitake or shiitake, cut into bite-size pieces
1chileseeded and thinly sliced (use fresno for more mild flavor or jalapeno for hot)
1inchgingerpeeled, minced
2tbsprice wine vinegar
2tbsptamari
sea saltto taste
freshly ground black pepperto taste
2green onionssliced thin
½avocadopitted and diced, optional
1limejuiced
¼cupfresh cilantrochopped
Instructions
Place chicken, garlic, bay leaves, and allspice in a heavy, large pot. Cover with water and bring to a simmer over high heat. Quickly reduce the heat to medium-low, cover pot, and cook for 10 minutes.
Remove the chicken and let cool slightly. Shred the chicken using two forks or your hands. Strain the stock through a fine-mesh sieve into a clean pot and discard the solids.
Add mushrooms, chile, ginger, vinegar, and tamari to the broth. Bring to a boil; reduce heat and simmer, stirring occasionally, for approximately 10 minutes. Season with salt and pepper, then return the shredded chicken and simmer until meat is just warmed through.
Divide soup among bowls and serve garnished with green onion, avocado, cilantro, and a squeeze of lime!
Notes
Make ahead tip: Chicken can be poached a few days in advance. When ready to serve, reheat broth and cook mushrooms then add chicken. We love this served with some brown rice!