Shiitake Corn Soup

• 6 cups Water
• 1 whole Chicken Carcass
• 1 ear Corn, Shucked And Cut Into 2" Pieces
• 15 pieces Fresh Shitake, Quartered If Large
• 8 whole Red Dates
• 1 piece Thumb-sized Ginger, Peeled And Sliced
• 3 Tablespoons Soy Sauce

1. Place all ingredients in a stock pot. Bring to a boil then lower to a simmer for 30 minutes to 1 hour. If using a thermal cooker (like I did), bring to a boil then place inner thermal pot into the thermal casing and leave overnight.
2. Adjust seasoning before serving.
3. Notes:
4. I always blanch meat/bones before using them in soups. What I do is to boil 2 cups extra water and pour that over the meat/bones and leave for a couple minutes then drain before using them.
5. If you decide to use dried shiitake, remember to reconstitute with hot water and squeeze all the water out before adding into pot.

water, chicken carcass, fresh shitake, red dates, ginger, soy sauce

Taken from tastykitchen.com/recipes/soups/shiitake-corn-soup/ (may not work)