Description

A fragrant, protein-rich soup layered with umami from shiitake mushrooms, soy sauce, and chicken, balanced by fresh bok choy and garnished with herbs and sesame oil. This nourishing bowl is deeply satisfying and customizable with vegetarian options.

Ingredients

Scale

For the soup:
1 cinnamon stick
1/4 cup low-sodium soy sauce
1/2 oz dried shiitake mushrooms (or mixed dried mushrooms for more depth)
3 garlic cloves, sliced
3 cups hot water
1 tbsp peanut oil (or any neutral oil like canola)
6 slices fresh ginger (1/8 inch thick, for maximum flavor infusion)
1 star anise
2 cups mung bean sprouts
1 tsp ground black pepper
6 cups low-sodium chicken broth
8 green onions, white parts (cut into 2-inch segments)
2 cups diced onion
1 fennel bulb (cut into 1-inch pieces to match chicken)
2 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
1 lb bok choy, white stems (sliced lengthwise)
For the garnish:
1/2 cup fresh cilantro, chopped
1 lb bok choy, green leaves (chopped for garnish)
2 tsp toasted sesame oil
lime wedges for serving
8 green onions, green parts (diced for a pop of color and freshness)

Cook Mode Prevent your screen from going dark

Instructions

1. Place mushrooms in a heatproof measuring cup and cover them with boiling water.

2. Allow the mushrooms to soak for at least 30 minutes or up to several hours.

3. Once soaked, remove the mushrooms, discard stems if necessary, and slice into 1/8-inch pieces. Set aside.

4. Strain the soaking liquid and reserve it for later use.

5. Heat oil in a large soup pot over medium heat.

6. Add chopped onion, garlic, and ginger, and stir for about 5 minutes until fragrant and softened.

7. Pour in the reserved mushroom soaking liquid, broth, soy sauce, cinnamon stick, star anise, and black pepper.

8. Bring the mixture to a boil, then reduce to a simmer.

9. Stir in the chicken and let simmer for 20 minutes.

10. Add fennel, scallion whites, and the soaked mushrooms to the soup and cook for about 5 minutes.

11. Add bok choy stems, bring soup back to a simmer, and cook for an additional 3 minutes.

12. Stir in bok choy greens and mung bean sprouts, and cook for 2 more minutes until wilted.

13. Remove and discard the cinnamon stick and star anise.

14. Ladle the soup into bowls.

15. Garnish each serving with scallion greens, cilantro, and a drizzle of sesame oil.

16. Serve with lime wedges on the side.

Notes

Fresh mushrooms such as button, cremini, or oyster can be used in place of dried shiitake. Use 1 cup sliced and add them directly during cooking.

To make this vegetarian, substitute chicken with 1 lb extra-firm tofu, pressed and cubed. Add it later in the simmering process since it needs less cooking time.

Napa cabbage or Swiss chard can replace bok choy. Separate stems from leaves and add stems earlier during cooking.

For a gluten-free version, ensure soy sauce and broth are certified gluten-free.

Start checking for doneness around 30 minutes into simmering to prevent overcooking the vegetables.

Nutrition

Serving Size: 1 bowl
Calories: 850
Fat: 42.5
Carbohydrates: 32.5
Protein: 90