There are times when eating is about more than simply enjoying good food. A warm, nourishing meal can also help replenish energy and provide comfort when the body needs it most.

That idea inspired Chef Le Xuan Tam to introduce American Chicken and Shiitake Mushroom Soup at the “A Complete Mid-Autumn Reunion with American Chicken” event, held on Sept. 6 at Furama Resort Danang in central Vietnam.

Rather than relying on elaborate seasonings, the soup lets the natural flavors of its ingredients come through, creating a light, comforting dish that is easy to enjoy.

With chicken, mushrooms, vegetables and eggs, American Chicken and Shiitake Mushroom Soup makes a wholesome option for the entire family, particularly young children or anyone looking for a light meal while regaining their appetite and energy.

How to make American chicken and shiitake mushroom soup

1. Ingredients

500g American chicken

1.5 liters chicken stock

100g sweet corn

50g shiitake mushrooms

2 chicken eggs

2 tablespoons cornstarch

1 carrot

10 boiled quail eggs

Spring onions and cilantro

Seasonings: salt, pepper, seasoning powder and fish sauce

2. Preparation

Step 1: Prepare the ingredients

Clean the American chicken and poach or boil it until cooked through, then shred the meat.

Soak the shiitake mushrooms until softened and slice them thinly. Dice the carrot.

Step 2: Cook the vegetables

Bring the chicken stock to a gentle simmer. Add the diced carrot and shiitake mushrooms and cook until tender.

Step 3: Add the chicken

Add the shredded chicken to the pot and season to taste.

Step 4: Thicken the soup

Mix the cornstarch with a small amount of water until smooth. Gradually pour the mixture into the soup, stirring continuously, until it reaches the desired consistency.

Step 5: Create the egg ribbons

Beat the eggs, then slowly drizzle them into the simmering soup while stirring gently to create delicate ribbons.

Step 6: Add the corn

Add the sweet corn and continue cooking for another 2-3 minutes.

Step 7: Finish and serve

Turn off the heat. Garnish with spring onions, cilantro and a sprinkle of black pepper before serving.

3. Tips for a more flavorful soup

Roasting the chicken bones before simmering them can give the stock a deeper aroma and naturally richer flavor.

Pour the beaten eggs into the soup slowly to prevent them from clumping.

For another layer of flavor, add a small drizzle of sesame oil or some crab sticks.