Asian chicken-mushroom soup
Uncooked boneless skinless chicken breast
20 oz, 4 (5-oz breasts), cut into 1-inch pieces
Canned chicken broth
1 tsp, peeled, grated
3 medium, cut into matchstick-thin strips
5 oz, thinly sliced
Uncooked bok choy
2 head(s), 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