Shiitake Mushroom and Bok Choy Soup
8.3g
Net Carbs
33.5g
Protein
12.2g
Fat
3.3g
Fiber
286
Calories
Cooking tip: 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.
Ingredients:
- 12 ounces Mushrooms
- 4 tablespoons Fish Sauce
- 4 14.5 ounces cans Chicken Broth, Bouillon or Consomme
- 2 tablespoons Ginger
- 2 tablespoons Tamari Soybean Sauce
- 1 1/3 tablespoons Sodium and Sugar Free Rice Vinegar
- 1 tablespoon Toasted Sesame Oil
- 2 large Scallions or Spring Onions
- 1 teaspoon Chili Oil
- 8 ounces boneless, cooked Chicken Breast
- 1 head Chinese Cabbage (Bok-Choy, Pak-Choi)
Directions:
Use Shiitake mushrooms in this recipe for the best flavor.
- Bring broth, whole mushrooms and minced ginger to boil in large pot. Reduce heat and simmer 3 minutes.
- Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes. Add chicken and diced bok choy; simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar.
- Season with salt and pepper. Ladle soup into bowls. Sprinkle with diced green onions and serve.
