Spicy Shiitake Soup

This is my favorite soup and I’m sharing the recipe.


  • 1 chicken breast
  • 100 g (3.5 ounces) of miso paste
  • 1 jar of bamboo heart
  • 1 bushel spring onion (6 to 8 pieces usually)
  • 1 red paprika
  • 1 yellow paprika
  • 2 heaped table spoons of sambal (ground chili pepper paste)
  • 1 big onion
  • 4 bouillon cubes chicken stock
  • 1 bouillon cube vegetable stock
  • 1 box shiitake mushrooms
  • 1 big carrot
  • 2.5 liters (2/3 US gallon) water
  • 60 grams (2 ounces) of butter
  • 2 tablespoons of corn starch


  • Cut the chicken breast in little pieces
  • Cut the onion in very fine pieces
  • Remove the paprika skin, remove the stem and seeds, and cut in medium sized chunks
  • Peel the carrot, cut in inch long pieces, and then cut each piece in strips.
  • Wash the spring onion, remove the roots and ends, and cut in pieces
  • Remove the ends of the stems of the shiitake (dried out usually) and simply cut in strips


  • Melt the butter and sauté the onion until it starts to caramelize
  • Add the water, the bouillon cubes, the chicken, the miso paste, and the bamboo
  • Leave this on a soft boil for half an hour
  • Add the carrot, paprika, spring onion and leave soft boiling for another 15 minutes
  • Add the shiitake, let simmer for 5 minutes or so
  • Add the sambal. This is according to taste. For me this is 3 heaped table spoons. If unsure, start with what you think, and just keep adding until it hits the spot.
  • Add salt to taste
  • Dissolve the corn starch in a little bit of cold water. Add to the soup and stir. Again this is to taste. If you prefer a thick hearty soup, you want to use a bit more corn starch


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