Ingredients
- 1 oz. dried shiitake or mixed dried mushrooms
- 3 cups boiling water
- 1 tablespoon avocado oil
- 2 cups of onion, diced
- 3 cloves garlic, thinly sliced
- 6 1/8th inch thick slices peeled fresh ginger
- 6 cups chicken broth, reduced sodium
- 1/4 cup reduced sodium tamari/soy sauce
- 1 2 to 3 inch cinnamon stick
- 1 whole star anise
- 2 lbs. boneless, skinless chicken thighs, trimmed and cut into thin slices
- 1 fennel bulb, cored and cut into 1 inch pieces
- 8 scallions, whites cut into 2 inch pieces and the greens, chopped, divided
- 1 lb. baby bok choy, white steams sliced lengthwise and greens chopped, divided
- 2 cups(4 oz.) mung bean sprouts
- 1/2 cup cilantro, chopped
- 2-3 teaspoons toasted sesame oil
- 3/4 teaspoon salt
- Lime wedges for garnish
Preparation
- Place mushrooms in a heatproof measuring cup and cover with boiling water. Soak for at least 30 minutes or up to an hour. Remove mushrooms from the water, remove and discard stems(if any) and cut into 1/8 inch pieces, set aside. Strain the soaking liquid and reserve.
- Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper. Bring to a boil. Reduce to a simmer and stir in chicken. Simmer for 20 minutes.
- Stir in the fennel, scallion whites and the reserved mushrooms and cook for 5 minutes. Add bok choy stems, return to a simmer and cook for 3 minutes more. Stir in bok choy greens and bean sprouts. Cook until the greens are just wilted, about 2-3 minutes more.
- Discard the cinnamon stick and star anise. Stir in the sesame oil, salt and chopped cilantro. Ladle the soup into bowls. Garnish each bowl with scallion greens and lime wedge. Spice up the soup with chili sauce and/or serve the soup over rice noodles to make it a more substantial main dish.
Categories
- Dinner
- Lunch
- Soup
- Poultry
- Vegetable
- MHealthy