The recipe for our favorite Taiwanese chicken soup is simple: a whole soup chicken (sold inexpensively for stock rather than meat) simmered with old radish and dried shiitake. It's hearty, warming, nourishing, and perhaps the closest thing you can get to an elixir of youth on this earth.

The base starts with aged preserved daikon (aka old radish) 老菜脯, traditional cured vegetable has been salted, sun-dried, then stashed away for years until it's taken on the darkened, craggly appearance of shriveled earth. Drop it into some boiling water and you end up with a stock that can only be referred to as divine.

The addition of dried shiitake mushrooms punches up the umami and earthiness. The resulting stock is flavorful, healthy, and beautifully golden. Reserve the stock for use in other dishes, or serve simply with salt. For a little more flair, dress it up with a drizzle of sesame oil and smattering of chopped scallions.

Get the recipe here.

Bundle Contents:

• Aged Preserved Daikon Radish: complex, funky preserved radishes with plum-like sweetness, prepared in Hakka tradition
• Dried Shiitake Mushrooms: log-grown shiitake mushrooms, dried slowly over longan wood fire

Tasting Notes and Usage

Dried Shiitake Mushrooms: deeply earthy and umami with a dense, meaty texture

For the best flavor and texture, soak in cool water for at least six hours and up to twenty-four hours. For an express soak, use warm water and soak for thirty minutes, or until thoroughly softened.

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Aged Preserved Daikon Radish: complex and earthy with a plum-like sweetness and a soft, supple texture

Soak in water for 5 minutes, then rinse and drain to remove excess salt.

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To make the stock... TK INSTRUCTIONS OR LINK TO RECIPE PAGE

Ingredients and Instructions

Dried Shiitake Mushrooms: organic shiitake mushrooms (medium and large sizes)

Aged Preserved Daikon Radish: white jade daikon radish, salt

About Yun Hai Selection

Yun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.