Soups & Stews
This abalone chicken soup delivers a symphony of oceanic richness and comforting warmth in every spoonful. The marriage of tender abalone and savory chicken creates a broth so deeply flavorful it transforms a simple meal into an unforgettable experience.
What sets this recipe apart is the balance—where delicate seafood meets hearty poultry, and traditional techniques elevate modern tastes.
The foundation lies in a slow-simmered broth infused with star anise, ginger, and scallions, which builds layers of umami that make this soup truly special. Abalone, known for its tender texture and subtle sweetness, pairs beautifully with chicken thighs that stay juicy even after hours of gentle cooking.
The result is a dish that feels both luxurious and approachable, perfect for special occasions or a comforting weeknight dinner.
By the time you finish, you'll have a steaming bowl of soup where each ingredient shines—abalone that melts in your mouth, chicken that's rich and flavorful, and a broth so aromatic it fills your kitchen with warmth.
The finishing touches of fresh cilantro and a drizzle of sesame oil add brightness and depth, ensuring every bite is a perfect harmony of textures and flavors.
This recipe isn’t just about technique—it’s about creating a dish that feels like a hug for your taste buds. Whether you're serving it to guests or treating yourself, the balance of seafood and poultry makes it versatile enough for any table. Let’s bring this ocean-inspired comfort to your kitchen.
Ingredients for abalone chicken soup
These ocean-meets-pantry ingredients create a soup that tastes like a hug from the sea.
| Ingredient | Amount | Notes |
|---|---|---|
| Abalone 🐚 | 8 oz | Fresh, cleaned, sliced thin |
| Chicken Thighs, Bone-In 🍗 | 1 ½ lb | Skin-on, cut into pieces |
| Dried Shiitake Mushrooms 🍄 | 4 whole | Rehydrated, stems removed |
| Star Anise 🌿 | 2 whole | For aromatic depth |
| Fresh Ginger 🧅 | 2 tbsp | Grated, peeled |
| Scallions 🧅 | 1 whole | White and green parts, sliced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Dried Kombu Seaweed 🌊 | 1 piece | 4x4 inch sheet |
| Sesame Oil 🫒 | 1 tbsp | For finishing |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Low-Sodium Soy Sauce 🍶 | 2 tbsp | For umami balance |
| Dried Shiitake Broth 🍲 | 1 cup | Store-bought or homemade |
| White Miso Paste 🧈 | 1 tbsp | For richness |
| Green Onions 🧅 | 2 whole | Optional garnish |
| Sesame Seeds 🌰 | 1 tbsp | Toasted, for crunch |
Abalone is the star here, so freshness is non-negotiable. Look for vibrant, translucent pieces at your local seafood market—Whole Foods or high-end grocery stores usually carry it. If you can't find fresh, frozen abalone works too, but thaw it overnight in the fridge. Chicken thighs stay juicy even after hours of simmering—bone-in is best for flavor. For the shiitake mushrooms, dried is ideal—it's more concentrated in umami. Soak them in hot water for 20 minutes before using. Star anise is key for that aromatic depth, so grab a few extra if you love the flavor—it keeps for months in a cool, dark place.
No fresh abalone? Scallops or halibut work in a pinch, though texture will differ. Short on shiitake? Cremini mushrooms add earthiness, but reduce the amount to half. The kombu seaweed is non-negotiable for that oceanic base—Japanese markets or bulk bins are your best bet. If you can't find kombu, kelp flakes at half the amount will work. Sesame oil should be toasted, not flavored—Trader Joe's has a great option. The miso paste? White miso is milder, but red miso adds depth. For the soy sauce, low-sodium is key—you don't want to overpower the delicate abalone flavor.
This soup tastes even better the next day—plan ahead. Store the broth and cooked proteins separately in airtight containers for up to 3 days. Reheat gently on the stove, adding a splash of water if it's too thick. The abalone and chicken can be prepped ahead and refrigerated for 2 days before cooking. Freeze the broth for up to 3 months—just thaw overnight in the fridge. Garnishes like cilantro and sesame seeds can be added fresh when serving, so keep them separate until the last minute. Leftovers? Double the batch—this soup is the kind of thing people will ask for seconds.
Why You'll Love This Recipe
- Same recipe, different vibes: quick weeknight dinner with rice, or impress guests by garnishing with fresh cilantro and serving with dumplings. The broth alone makes it feel fancy without the fuss.
- One-Pot Magic: I swear by this recipe when I’m too tired to wash pots—just toss everything in one pot, simmer, and walk away. The bone-in chicken and shiitakes release all their flavor into the broth while you handle the rest of life.
- Umami Bomb: Between the abalone’s briny sweetness, star anise’s warm spice, and ginger’s sharp kick, every spoonful is a flavor explosion. Honestly, I’ve made simpler soups that didn’t hit this hard.
- Weeknight to Dinner Party: Same recipe, different vibes: quick weeknight dinner with rice, or impress guests by garnishing with fresh cilantro and serving with dumplings. The broth alone makes it feel fancy without the fuss.
Step-by-step instructions for abalone chicken soup
This umami-packed abalone chicken soup delivers oceanic depth in every spoonful.
Prepare the Aromatic Broth Base
Start by rinsing the 1 piece dried kombu seaweed under cold water and patting it dry. Place it in a large stockpot along with the 1.5 lb chicken thighs, 4 whole dried shiitake mushrooms, 2 whole star anise, 2 tbsp grated fresh ginger, 4 cloves minced garlic, and 1 cup dried shiitake broth. Add enough cold water to cover everything by about 2 inches.
Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 5 minutes of simmering. This ensures a clear, flavorful broth. Let the broth simmer uncovered for 45 minutes, allowing the kombu and shiitake mushrooms to infuse their deep umami flavors into the liquid.
Add Abalone and Season
After the initial 45 minutes, carefully remove the chicken thighs from the broth and let them cool slightly before shredding the meat from the bones. Discard the bones and skin. Return the shredded chicken to the pot. Add the 8 oz sliced abalone, 2 tbsp low-sodium soy sauce, and 1 tbsp white miso paste, stirring gently to combine.
Simmer the soup for an additional 10-12 minutes until the abalone becomes tender and slightly opaque. The abalone should float just below the surface, indicating it's ready. Taste the broth and adjust seasoning if needed—this is your chance to balance the flavors before finalizing the dish.
Finish with Fresh Herbs and Garnishes
Remove the pot from heat and let the soup rest for 5 minutes to allow the flavors to meld. Stir in the 1 tbsp sesame oil and 1 whole sliced scallions, distributing them evenly throughout the soup. The sesame oil adds a delicate nutty aroma, while the scallions bring a fresh contrast to the rich broth.
Ladle the soup into bowls and garnish each serving with 0.25 cup chopped fresh cilantro and 2 whole sliced green onions. Sprinkle 1 tbsp toasted sesame seeds on top for added texture and visual appeal. Serve immediately while the abalone is still warm and the broth retains its depth of flavor.
Optional Crispy Topping (For Extra Texture)
For an added layer of texture, heat a small skillet over medium heat and toast the 1 tbsp sesame seeds until they turn golden brown and fragrant, about 2-3 minutes. Remove from heat immediately to prevent burning. Sprinkle these toasted seeds over the soup just before serving to add a delightful crunch that contrasts beautifully with the silky abalone and tender chicken.
This finishing touch elevates the dish from ordinary to extraordinary, making each bite a harmonious blend of textures and flavors. Enjoy your abalone chicken soup while it's hot, savoring the oceanic richness of the abalone and the comforting warmth of the broth.
Pro Tips For Making Abalone Chicken Soup
- Parboil Abalone First: I learned this the hard way—abalone needs a quick 2-minute blanch in boiling water before adding to the soup. This softens it just enough to absorb flavors without turning to mush later. (Yes, even if it looks weirdly pale after—it’ll firm up in the broth.)
- Brown Chicken Skin: Skip the crowding—sear chicken thighs skin-side down in batches for 8-10 minutes until deep golden. Crispy skin adds texture and depth that simmering alone can’t match. (I know, I know, but trust the process—your soup will taste richer.)
- Soak Shiitake Properly: Dried shiitake mushrooms won’t rehydrate evenly if you just toss them in cold water. Cover with hot water for 20 minutes, then slice before adding to the soup—this keeps them plump and prevents them from turning to paste. (Your future self will thank you.)
- Low and Slow for Star Anise: Star anise releases flavor slowly, so don’t rush the simmer. After 30 minutes, remove it and let the broth steep another 10 minutes off the heat. This avoids bitterness and ensures that warm, spiced aroma. (Sounds weird, but it works.)
Best sauces and condiments for this dish
Sesame Oil Finish
Drizzle 1 tablespoon toasted sesame oil over the finished soup just before serving—this adds a delicate nutty aroma that bridges the oceanic richness of the abalone with the savory chicken. I like to warm the oil slightly (just until fragrant) before adding it to the pot.
For extra depth, mix it with 1 teaspoon grated fresh ginger and 1 teaspoon minced garlic before drizzling. 🌟
Miso Paste Variations
White miso provides a mild, creamy depth, but don’t be afraid to experiment! For a bolder flavor, swap 1 tablespoon white miso for ½ tablespoon red miso—it adds a fermented richness that pairs beautifully with abalone.
If you love umami, try 1 teaspoon awase miso (a blend of white and red) for a balanced complexity. Just remember: miso burns easily, so always stir it into the broth off the heat.
Soy Sauce Adjustments
The 2 tablespoons low-sodium soy sauce in this recipe is key for balancing the sweetness of the abalone, but you can tweak it based on your taste. For a deeper flavor, add 1 teaspoon dark soy sauce (it’s sweeter and richer) right before serving.
If you prefer less saltiness, reduce to 1 tablespoon and boost umami with an extra ½ teaspoon fish sauce or 1 teaspoon mushroom powder.
Spicy Kick Option
Want to add heat? Stir in ½ teaspoon gochujang (Korean chili paste) or ¼ teaspoon red pepper flakes with the sesame oil. For a smoky-spicy twist, mix ½ teaspoon chili crisp into the broth during the final 5 minutes of simmering.
I love this with a drizzle of sriracha-infused sesame oil—just blend 1 tablespoon sriracha with 1 tablespoon toasted sesame oil and 1 teaspoon honey for a sweet-heat finish. 🌶️
Herb Garnish Swaps
While cilantro and green onions are classic, don’t hesitate to get creative! Try thinly sliced Thai basil for a fragrant, slightly peppery note or chopped chives for a milder onion flavor. For a citrusy contrast, add zested lemon or yuzu peel (just a pinch) with the sesame seeds.
If you’re feeling fancy, top with edible flowers like nasturtiums—their peppery bite pairs surprisingly well with abalone.
Umami Boosters
Need more depth? Stir in 1 teaspoon fish sauce or ½ teaspoon oyster sauce during the final simmer for an extra layer of savory richness.
For a vegetarian twist, add 1 tablespoon soy sauce-infused tofu (simmered in the broth) or 1 teaspoon dried bonito flakes (if you’re okay with a slight fishy note). Pro tip: A splash of dashi stock (if you have it) elevates the oceanic flavor profile instantly. 💡
Nutrition facts
Frequently asked questions
Can I substitute abalone with another seafood?
Yes! If fresh abalone is hard to find, scallops or halibut work well as substitutes. For texture, slice scallops thinly and cook them for 5-7 minutes less than abalone. If using halibut, cut it into ½-inch cubes and simmer for 8-10 minutes until fully tender. Avoid fish with strong flavors like tuna or salmon—they may overpower the delicate broth.
How do I make this soup vegetarian?
Swap the chicken for shiitake mushrooms (double the amount) or tofu (firm or extra-firm, cubed). For extra umami, add 1 teaspoon dried bonito flakes (if you're okay with a mild fishy note) or 1 tablespoon soy sauce-infused tofu. The kombu seaweed and shiitake mushrooms will still provide that oceanic depth—just reduce the simmer time to 30 minutes for the broth.
Why does my abalone turn rubbery?
Overcooking is the most common cause! Abalone should cook just until it becomes slightly opaque and floats near the surface—this takes 10-12 minutes total. If it's rubbery, it's been simmered too long. To fix it, remove the abalone immediately when it's done and set aside. The broth can continue simmering with the chicken while you finish the dish. Pro tip: Use a meat thermometer—abalone is ready at 140°F.
Can I make this soup in an Instant Pot?
Sauté the aromatics (ginger, garlic, star anise) in the Instant Pot for 2 minutes on high. Add all broth ingredients, seal the lid, and pressure cook for 15 minutes. Quick-release the pressure, then add the abalone and chicken, cooking on high for 5 more minutes. The Instant Pot version cooks faster but may need extra seasoning—taste and adjust before serving. For best texture, avoid overfilling the pot (keep liquid level above the max fill line).
What's the best way to store leftovers?
Store the broth and cooked proteins separately in airtight containers in the fridge for up to 3 days. The abalone and chicken can be refrigerated for 2 days before cooking. For longer storage, freeze the broth (up to 3 months) and the cooked proteins (up to 2 months). When reheating, warm gently on the stove with a splash of water if needed—never microwave directly from frozen. Garnishes like cilantro and sesame seeds should be added fresh when serving.