Chilled Asian Chicken Soup

• 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

1. Bring the water to a boil in a medium saucepan.
2. Remove from heat, and add the mushrooms; let sit until softened, at least 30 minutes.
3. Strain the mushrooms through a cheesecloth-lined sieve to remove any sandy grit; discard the mushrooms.
4. Return the mushroom broth to a clean medium saucepan, and add the chicken, carrot, jalapeno, ginger, garlic, and peppercorns.
5. Bring just to a boil; reduce heat, and simmer over medium heat 20 minutes, or until the broth is reduced to about 4 cups.
6. Strain through a fine sieve back into the saucepan, reserving the broth and discarding everything but the chicken.
7. Remove the chicken meat from the bones, and shred the meat.
8. Return the chicken meat to the mushroom broth; add the sugar, tofu, lime juice, herbs, and soy sauce, and stir to combine.
9. Transfer to a covered container; refrigerate until well chilled, at least 2 hours or overnight before serving.
10. (Per serving)
11. Calories: 149
12. Fat: 6g
13. Cholesterol: 32mg
14. Carbohydrate: 11g
15. Sodium: 188mg
16. Protein: 14g
17. Fiber: 1g

water, mixed dried mushrooms, chicken, carrot, jalapeno pepper, fresh ginger, garlic, whole black peppercorns, sugar, firm tofu, lime, fresh mint, fresh basil, fresh cilantro, soy sauce

Taken from www.epicurious.com/recipes/food/views/chilled-asian-chicken-soup-392275 (may not work)