Chicken, Shiitake and Bok Choy Soup Recipe

  • 8 cups canned low-salt chicken broth
  • 6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
  • 2 tablespoons minced peeled fresh ginger
  • 3 tablespoons fish sauce (nam pla)
  • 1 tablespoon soy sauce
  • 1 tablespoon oriental sesame oil
  • 1/4 teaspoon chili oil
  • 3 cups thinly sliced bok choy
  • 4 teaspoons rice vinegar
  • 2 green onions, sliced
  1. 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.
  2. Ladle soup into bowls. Sprinkle with green onions and serve.
  3. Available at Asian markets and in the Asian foods section of many supermarkets.