Chicken & Bok Choy Soup with Ginger & Mushrooms

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Chicken & Bok Choy Soup with Ginger & Mushrooms
What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don't overcook the vegetables. Spice it up with chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish.
Bruce Aidells
total:
1 hr 30 mins
Servings:
8
Chicken & Bok Choy Soup with Ginger & Mushrooms

Ingredients

Directions

  • Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to several hours. Remove the mushrooms from the water, remove and discard stems (if any) and cut into 1/8-inch slices; set aside. Strain the soaking liquid and reserve.

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  • Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.

  • Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2 minutes more.

  • Discard the cinnamon stick and star anise. Ladle the soup into bowls. Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil. Serve with lime wedges, if desired.

Tips

Note: Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip and are thicker than more common alfalfa sprouts.

Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

Serving Size:
about 1 3/4 cups
Per Serving:
257 calories; protein 26.9g; carbohydrates 12.9g; dietary fiber 3.4g; sugars 5.2g; fat 11.4g; saturated fat 2.8g; cholesterol 75.5mg; vitamin a iu 2919.6IU; vitamin c 28.6mg; folate 78.7mcg; calcium 106.9mg; iron 3mg; magnesium 50.3mg; potassium 831.5mg; sodium 788.7mg; thiamin 0.1mg.
Exchanges:

1 1/2 vegetable, 3 lean meat
© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 12/05/2021
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