Chilled asian chicken soup

You can use the mushroom broth from this recipe in other soups and dishes as well; it is particularly good in risottos. For a heartier version, add cooked and drained soba or udon noodles, or serve brown rice on the side. This soup can be prepared through step 2 up to 3 days in advance; for best results, store the broth separately from all other items. Proceed with step 3 the day the soup will be served.

6 cups water

1/2 cup mixed dried mushrooms, such as porcini, shiitake, oyster, or wood ear

1 whole chicken breast (about 10 ounces)

1 carrot, roughly chopped

1 tablespoon roughly chopped jalapeno pepper

1 1/2 tablespoons roughly chopped fresh ginger

3 garlic cloves, crushed

1 teaspoon whole black peppercorns

1 tablespoon sugar

1/2 cup firm tofu, cut into 1 / 4-inch dice

Juice of 1 lime (about 3 tablespoons)

1 1/2 tablespoons roughly chopped fresh mint

1 1/2 tablespoons roughly chopped fresh basil

1 1/2 tablespoons roughly chopped fresh cilantro

1 teaspoon soy sauce

• Bring the water to a boil in a medium saucepan. Remove from heat, and add the mushrooms; let sit until softened, at least 30 minutes. Strain the mushrooms through a cheesecloth-lined sieve to remove any sandy grit; discard the mushrooms.
• Return the mushroom broth to a clean medium saucepan, and add the chicken, carrot, jalapeno, ginger, garlic, and peppercorns. Bring just to a boil; reduce heat, and simmer over medium heat 20 minutes, or until the broth is reduced to about 4 cups. Strain through a fine sieve back into the saucepan, reserving the broth and discarding everything but the chicken.

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