Ginger Scallion Chicken Soup

Sauté: Heat the oil in a large stockpot over medium-high heat. Add the white parts of the scallions and the shiitake mushrooms and sauté for 5 minutes, stirring occasionally, until the mushrooms are browned. Add the garlic and ginger and sauté for 2 minutes, stirring occasionally.

Simmer: Add the chicken stock, cooked chicken, bok choy, soy sauce, white pepper, the green parts of the scallions, and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to medium-low to maintain the simmer and cook for 5 minutes, or until the bok choy has softened to your liking.

Season: Stir in the sesame oil until combined. Give the soup a taste and season with additional soy sauce, white pepper or sesame oil if needed.

Serve: Serve warm, garnished with a drizzle of chili crisp, chopped cilantro, extra scallions and sesame seeds if desired. Enjoy!