Asian Chicken-Mushroom Soup

Total Time
20 min
10 min
10 min
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 breast

20 oz, 4 (5-oz breasts), cut into 1-inch pieces

canned chicken broth

3 cup(s)

ginger root

1 tsp, peeled, grated

star anise

2 item(s)

table salt


black pepper

¼ tsp

uncooked scallion(s)

3 medium, cut into matchstick-thin strips

cremini mushroom(s)

5 oz, thinly sliced

uncooked bok choy

2 head(s), cut into 1-inch pieces

five-spice powder

½ tsp

soy sauce

1 Tbsp


fl oz, (2 tsp)


  1. 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. 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. 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.
  4. Serving size: 1 3/4 cups


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 flavor.

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