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.