Ginger Scallion Chicken Soup
Total Time
30 mins
Prep Time
12 mins
Cook Time
18 mins
Rating
5 out of 5 stars
(0)
Ingredients
3-4 servings
- 2 tablespoons neutral oil
- 6 scallions, white and green parts separated
- 4 ounces shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons grated or minced fresh ginger
- 4 cups good-quality chicken stock
- 2 to 3 cups shredded cooked chicken
- 6 ounces baby bok choy, cut into 1-inch pieces
- 1 tablespoon soy sauce
- pinch of white pepper
- 1 tablespoon toasted sesame oil
- toppings: chili crisp, chopped cilantro, extra scallions, toasted sesame seeds
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Serve: Serve warm, garnished with a drizzle of chili crisp, chopped cilantro, extra scallions and sesame seeds if desired. Enjoy!
Step 5
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Chef's notes
Thoroughly rinse the baby bok choy to remove any dirt and grit hidden between its leaves.
Use fresh garlic and ginger for the best flavor.
Season gradually as the flavors of white pepper and toasted sesame oil can be quite strong.
Be generous with the toppings to add vibrant flavor, color, and texture.
