Dried Mushroom Base

  • Dried Shitake 40.0 g
  • Tree Pine Mushroom (Cha Shu Gu) 20.0 g
  • Hime Matsutake Mushroom (Ji Song Rong) 20.0 g
  • Water 800.0 ml

Chicken Stock Base

  • Knorr Concentrated Chicken Stock 1kg 40.0 ml
  • Water 2200.0 ml
  • Chicken, chopped and blanched 400.0 g
  • Sugar 20.0 g
  • Salt 4.0 g

Garnish and Condiment

  • Nameko Mushroom, washed and cut 50.0 g
  • Shitake Mushroom, washed and cut 50.0 g
  • Maitake Mushroom, washed and cut 40.0 g

Gently coaxing the full flavour and nourishing effects of chicken and matsutake mushroom through double boiling, this soup is as tasty as it is nutritious. Also known as the mushroom king, matsutake is known to improve immunity and curb diabetes.



  1. Dried Mushroom Base

    • Rinse and wash mushrooms.
    • Soak mushrooms with 800ml of water till mushrooms are soft.
    • Strain mushrooms and reserve mushroom water for later use.
    • Wash and rinse mushrooms till they are free of sand.
  2. Chicken Stock Base

    • Bring water to boil, add in chicken, seasoning and Knorr Concentrated Chicken Stock.
    • Add in mushroom liquid and soaked mushrooms.
    • Bring to boil and simmer for 15mins.
  3. Garnish and Condiment

    • Prepare ingredients as mentioned above.
  4. Before Serving

    • Pour stock and condiments into desired serving pot.
    • Bring stock to boil.
    • Ready to serve.