Homemade Ginger Scallion Chicken Soup
- Yield 3
- Prep 12 minutes
- Cook 18 minutes
- Total 30 minutes
Homemade Ginger Scallion Chicken Soup is a soup recipe on Avoteb. The yield on the card is 3. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 2 tablespoons neutral oil
- 6 scallions, white and green parts separated
- 4 ounces shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons grated or minced fresh ginger
- 4 cups good-quality chicken stock
- 2 to 3 cups shredded cooked chicken
- 6 ounces baby bok choy, cut into 1-inch pieces
- 1 tablespoon soy sauce
- pinch of white pepper
- 1 tablespoon toasted sesame oil
- toppings: chili crisp, chopped cilantro, extra scallions, toasted sesame seeds
Method
Sauté. Warm the oil in a large stockpot over medium-a hot burner. Tip in the white parts of the scallions and the shiitake mushrooms and sauté for 5 minutes, stirring occasionally, until the mushrooms are browned. Tip in the garlic and ginger and sauté for 2 minutes, stirring occasionally.
Let it bubble gently. Tip in the chicken stock, cooked chicken, bok choy, soy sauce, white pepper, the green parts of the scallions, and stir to combine. Continue cooking until the broth reaches a let it bubble gently. Lower heat to medium-low to maintain the let it bubble gently and cook for 5 minutes, or until the bok choy has softened to your liking.
Salt Stir in the sesame oil until combined. Give the soup a taste and season with additional soy sauce, white pepper or sesame oil if needed.
Plate Plate warm, garnished with a drizzle of chili crisp, chopped cilantro, extra scallions and sesame seeds if desired. Enjoy!
