REC: CHICKEN, SHIITAKE AND BOK CHOY SOUP
CHICKEN, SHIITAKE AND BOK CHOY SOUP
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
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.
*Available at Asian markets and in the Asian foods section of many
supermarkets.
Makes 6 servings.
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