Asian chicken-mushroom soup
Seasoned with ginger, star anise, five-spice powder, and soy sauce, this simple and yummy soup tastes like it simmered for hours. But you actually only need about 20 minutes to make it! Brothy and veggie-packed, it’s light enough to enjoy even when the weather is warm. You'll love the savoury combination of chopped chicken, mushrooms, scallions, and bok choy. If you haven't used it before, star anise is a tiny fruit that grows on a short tree in China and Japan. When used whole and removed from a dish, as in this recipe, it imparts its licorice taste with a light touch, adding a mysterious layer of flavour.
Uncooked boneless skinless chicken breast(s)
20 oz, 4 (5-oz breasts), cut into 1-inch pieces
Canned chicken broth
1 tsp(s), peeled, grated
3 medium, cut into matchstick-thin strips
5 medium, thinly sliced
Uncooked bok choy
2 pound(s), (2 small heads) cut into 1-inch pieces
⅓ fl oz, (2 tsp)
- Combine chicken, broth, water, ginger, star anise, pepper, and salt in large saucepan. Cover and bring to boil over high heat. Reduce heat and simmer, covered, until chicken is almost cooked through, about 2 minutes.
- Add three-quarters of scallions, the bok choy, mushrooms, and five- spice powder. Return to simmer and cook, covered, until vegetables are crisp-tender, about 3 minutes.
- Remove from heat and stir in soy sauce and mirin. Discard star anise. Ladle soup into 4 bowls and top evenly with remaining scallions.
- Serving size: 1 3/4 cups