Chicken, Shiitake and Bok Choy Soup Recipe
Cook Time: 10 Minutes
Phase: Phase 1
3 14.5 oz can Chicken Broth, Bouillon or Consomme
12 oz Mushrooms
3 Tbsp Ginger
4 tbsp Fish Sauce
2 tbsp Soy Sauce (Tamari)
1 tablespoon Sesame Oil
0 1/8 tsp Crushed Red Pepper Flakes
0 3/4 lb Chinese Cabbage (Bok-Choy, Pak-Choi)
1 1/2 cup, cooked, diced Chicken Breast (Skin Not Eaten)
1 tbsp Rice Vinegar
2 medium (4-1/8" long) Scallions or Spring Onions
- Bring broth, sliced mushrooms and minced ginger to a boil in a large pot. Reduce heat and simmer 3 minutes.
- Add fish sauce, tamari, sesame oil and crushed red pepper flakes; simmer 2 minutes. Add cubed cooked chicken and diced bok choy; simmer 2 minutes until choy is tender. Stir in rice vinegar. Season to taste with salt and pepper.
- Divide soup in bowls; garnish with diced green onions.
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.