Chicken & Bok Choy Soup with Ginger & Mushrooms

This was amazing!!! Made a couple of changes : forgot low sodium broth so used regular broth, but I also marinated the chicken thighs in soy sauce, sriricha and garlic while mushrooms were soaking. There was a lot of chopping but it went fast with my daughter helping. We served over rice noodles. Full of flavor and a keeper for sure!

Wow, delicious! I've made it several times and added a sliced Fresno pepper and I'm hooked

This was delicious!!! I doubled the veggies and broth. Couldn't find dried mushrooms, so I used fresh ones. Definitely going to make it again. The prep took a while, but worth it.

Very aromatic,,,,,,but you never say when to add the chicken so I added it with the broth

Best soup I've had in a long time, absolutely love this, though I left out the star anise.

I made this a soup a bit different. 2 cups of chicken broth (low sodium) 1 can of great value chicken 5 oz and 1 baby bokchoy 2 or 3 green onions 1 very hot pepper any kind and drizel with pure sesame oil.
its now my go to soup, just bought 20 cans of chicken and broth for the pantry.
total time 8 min 5 if your fast

This was amazing!! Two bites in and I had to send the recipe to friends.
We didn't include fennel and didn't have dried shiitake mushrooms so we used fresh ones instead. And since we didn't have the mushroom broth, we just increased the chicken broth to 9 cups of low sodium broth. (Though I'm sure it'd taste better with the mushroom juice).
Took out the cinnamon stick halfway through bc my husband and I agreed it would taste weird with it. And we added noodles as well to bulk it up.

Very, very, very tasty. Thank you for sharing!!

This recipe taste great. It reminds me of Pho with the star anise and cinnamon, and it's phenomenal with rice noodles. I substituted the low sodium soy sauce with 75% regular soy sauce since that was all I had. My mom is extremely sick, and even she had 2 bowls of this soup for the morning. For that, I'm grateful.

I have made it several times. The broth works quite well. Sometimes I add a bit of fish sauce or rice wine vinegar. The veg party I use what I have on hand, sliced thin and added according to cooking time needed. Adding peanuts or other nuts or seeds on top bulks up the the soup, especially if I'm short on meat. This basic recipe is a keeper.

I have made it several times. The broth works quite well. Sometimes I add a bit of fish sauce or rice wine vinegar. The veg party I use what I have on hand, sliced thin and added according to cooking time needed. Adding peanuts or other nuts or seeds on top bulks up the the soup, especially if I'm short on meat. This basic recipe is a keeper.

Made this today and found it delicious and totally enjoyable. I would make two suggestions: edit the measurement for the ginger 61/8" slices, looks like six and 1/8 inches of sliced ginger. I peeled a six inch piece of ginger and then saw the 1/8th inch which made me look closer and realize the mistake I was just about to make. Secondly, beware, the whites of the bok coy cook quickly and become mush. Next time I will add a greater variety of vegetables. I also appreciated the heads-up on cutting in advance, this saved time and made the actual cook time simpler.

Yummy! Made this today after looking for a recipe that will help build immune system - feeling a cold kick in and wanted to fight it off. I prepared the ingredients before getting the cooking going - found this to make things soooo much easier. I also added a little of sirachi to the soy sauce. I definitely suggest this recipe. We didn't even miss the noodles found in most chicken soups; the bean sprouts and other veggies were amazing. Pros: Balance of Greens & Sweet with Spice, Crunch from Bean Sprouts and Cons: Lots of Ingredients - but this is not a con!! :)