Chicken & Bok Choy Soup with Ginger & Mushrooms
This healthy and nourishing chicken and vegetable soup is the perfect winter meal.
How to Make Chicken & Bok Choy Soup
Soak the Dried Shiitake Mushrooms
Dried shiitake mushrooms are a key ingredient, providing two elements to the soup. First, the dried mushrooms are soaked in 3 cups of boiling water until softened. The soaking liquid is full of flavor, so don't throw it out. It's added to the base of the soup, giving it a boost of umami and depth. Then the mushrooms are sliced and added to the soup.
Prep the Vegetables
Before you start cooking, it helps to prep all of your ingredients beforehand. This includes dicing onions, peeling ginger, cutting fennel and chopping green onions and bok choy.
How to Serve Chicken & Bok Choy Soup
Serve the soup with chile sauce, such as sriracha, for an extra kick of heat. You can also serve the soup over noodles to make it a more substantial main dish.
How to Store Chicken & Bok Choy Soup
This soup can be stored in an airtight container and refrigerated for up to 5 days. You can reheat the soup on the stovetop or microwave it on High until warm.
Additional reporting by Jan Valdez
Large soup pot or Dutch oven
Mung bean sprouts (germinated mung beans), often simply labeled "bean sprouts," are white with a light yellow tip.
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.
1 1/2 vegetable, 3 lean meat