ingredients
- pepper
- 2 green onions, sliced
- 1 tablespoon sesame oil
- 12 ounces fresh shitake mushrooms (about 20), or a mix of other mushrooms
- salt
- 2 tablespoons soy sauce
- 4 teaspoons rice vinegar
- 3 tablespoons ginger root, finely chopped
- 1 teaspoon chili oil
- 4 tablespoons Asian fish sauce (nam pla)
- 3 cups sliced bok choy (or baby spinach)
- 1 cooked chicken breast (about 10 ounces), boned and shredded
- 3 cans (14 1/2 ounces each) reduced sodium chicken broth plus 1 can water
prepration
Bring broth, water, mushrooms and ginger to a boil in a large pot. Reduce heat and simmer 3 minutes
Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes. Add chicken and bok choy; simmer 2 minutes until choy is tender. Stir in rice vinegar. Season to taste with salt and pepper.
Divide soup in bowls; garnish with green onions
