Chicken, Shittake And Bok Choy Soup

By á-174942

Ingredients

• 8 cups canned low-salt chicken broth
• 6 ounces fresh shiitake mushrooms - (abt 10 large) stemmed, and caps sliced
• 2 tablespoons minced peeled fresh ginger
• 3 tablespoons fish sauce (nam pla) see * Note
• 1 tablespoon soy sauce
• 1 tablespoon oriental sesame oil see * Note
• 1/4 teaspoon chili oil see * Note
• 3 cups thinly sliced bok choy
• 4 teaspoons rice vinegar see * Note
• Salt to taste
• Freshly-ground black pepper to taste
• 2 green onions sliced

Details

Servings 6

Preparation

Step 1

* Note: Available at Asian markets and in the Asian foods section of many supermarkets.

Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.

Ladle soup into bowls. Sprinkle with green onions and serve.

This recipe yields 6 servings.

Per serving: calories, 91; total fat, 5 g; saturated fat, 0.5 g; cholesterol, 2 mg.