Asian chicken-mushroom soup
- Total Time
Seasoned with ginger, star anise, five-spice powder, and soy sauce, this simple soup tastes like it simmered for hours. Brothy and veggie-packed, it’s light enough to enjoy even when the weather is warm.
uncooked boneless skinless chicken breast20 oz, 4 (5-oz breasts), cut into 1-inch pieces
canned chicken broth3 cup(s)
ginger root1 tsp, peeled, grated
star anise2 item(s)
table salt⅛ tsp
black pepper¼ tsp
uncooked scallion(s)3 medium, cut into matchstick-thin strips
Cremini mushrooms5 oz, thinly sliced
uncooked bok choy2 head(s), cut into 1-inch pieces
five-spice powder½ tsp
soy sauce1 Tbsp
mirin⅓ fl oz, (2 tsp)
- 1 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.
- 2 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.
- 3 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