Ginseng-Infused Chicken Soup with Shiitake Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply nourishing broth featuring tender chicken, earthy ginseng, and umami-rich mushrooms for a restorative meal. This Korean recipe, ready in about 105 minutes, pairs chicken, Korean red ginseng, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 85 min Serves 4 Korean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place chicken pieces, diced carrots, chopped onion, and minced garlic in a large pot. Add 8 cups chicken stock and bring to a gentle simmer over medium heat. Skim off any foam that rises to the surface. Cover and simmer for 1 hour, or until chicken is tender and meat falls off the bone.
  2. Step 2: Remove chicken from pot and let cool slightly. Discard bones and skin, then shred meat and return to pot. Add sliced Korean red ginseng and sliced shiitake mushrooms. Simmer uncovered for 20 minutes to meld flavors.
  3. Step 3: Stir in 2 tablespoons soy sauce and 1 tablespoon rice wine. Season with salt and pepper to taste. Simmer for 5 more minutes. Serve hot.

Frequently asked questions

How long does Ginseng-Infused Chicken Soup with Shiitake Mushrooms take to make?

Total time is about 105 minutes (20 min prep + 85 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginseng-Infused Chicken Soup with Shiitake Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken from drying out.

Can I substitute ingredients in Ginseng-Infused Chicken Soup with Shiitake Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginseng-Infused Chicken Soup with Shiitake Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginseng-Infused Chicken Soup with Shiitake Mushrooms?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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