Chinese-Style Soup Recipe
Cook Time: 10 Minutes
Phase: Phase 2
4 14.5 oz can Chicken Broth, Bouillon or Consomme
12 oz Mushrooms
2 Tbsp Ginger
4 tbsp Fish Sauce
2 tbsp Tamari Soybean Sauce
1 tbsp Toasted Sesame Oil
1 tsp Chili Oil
8 oz, boneless, cooked Chicken Breast
1 head Chinese Cabbage (Bok-Choy, Pak-Choi)
1 1/3 tbsp Sodium and Sugar Free Rice Vinegar
2 large Scallions or Spring Onions
- 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.
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.