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CHINESE STYLE SOUP |
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Ingredients:
- 4
(14-1/2 oz.) cans reduced-sodium chicken broth
or 8 cups chicken stock
- 12
ounces fresh shiitake mushrooms (about 20 large),
stems removed, caps sliced, or mix of other exotic
mushrooms
- 2
tablespoons minced peeled fresh ginger
- 4
tablespoons Asian fish sauce (nam pla)
- 2
green onions, sliced (garnish)
- 2
tablespoons soy sauce
- 1
tablespoon sesame oil
- 1/2
teaspoon chili oil
- 1
(10 ounce) chicken breast, boned, poached and
shredded
- 3
cups sliced bok choy (or baby spinach)
- 4
teaspoons rice vinegar
- Salt
- Freshly
ground black pepper
- 2
green onions, sliced (for garnish)
Method of Preparation:
| Step 1: |
Bring broth, mushrooms
and ginger to boil in large pot. Reduce heat
and simmer 3 minutes.
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| Step 2: |
Add fish sauce, soy
sauce, sesame and chili oils; simmer 2 minutes.
Add chicken and bok choy; simmer until choy
is tender, about 2 minutes. Stir in rice vinegar.
Season with salt and pepper. |
| Step 3: |
Ladle soup into bowls.
Sprinkle with green onions and serve. |
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