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bok choy chicken soup

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A cozy and flavorful Asian-inspired chicken soup packed with bok choy, shiitake mushrooms, and aromatic spices. Perfect for a chilly day.

Ingredients

Scale
  • 1 cinnamon stick
  • 1/4 cup low-sodium soy sauce
  • 1/2 ounce dried shiitake mushrooms (or mixed dried mushrooms)
  • 3 garlic cloves, sliced
  • 3 cups hot water
  • 1 tablespoon peanut oil (or neutral oil)
  • 6 slices fresh ginger (1/8 inch thick)
  • 1 star anise
  • 2 cups mung bean sprouts
  • 1 teaspoon 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)
  • 2 pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1 pound bok choy, white stems (sliced lengthwise)
  • 1/2 cup fresh cilantro, chopped
  • 1 pound bok choy, green leaves (chopped)
  • 2 teaspoons toasted sesame oil
  • Lime wedges for serving
  • 8 green onions, green parts (diced)

Instructions

  1. Place mushrooms in heatproof measuring cup and cover with 3 cups boiling water. Soak for 30 minutes. Remove mushrooms, discard stems, slice into 1/8-inch pieces. Strain and reserve soaking liquid.
  2. Heat oil in large soup pot over medium heat. Add onion, garlic, and ginger, stirring continuously for 5 minutes until fragrant and onion softens.
  3. Pour in reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise, and pepper. Bring to boil, then reduce to simmer.
  4. Stir in chicken and simmer for 20 minutes until cooked through.
  5. Add fennel, scallion whites, and mushrooms. Cook 5 minutes.
  6. Add bok choy stems, return to simmer, cook 3 minutes.
  7. Stir in bok choy greens and bean sprouts, cook until wilted, about 2 minutes.
  8. Remove cinnamon stick and star anise. Ladle into bowls and garnish with scallion greens, cilantro, and sesame oil. Serve with lime wedges.

Notes

  • Can substitute fresh mushrooms for dried (use 1 cup sliced). Skip the soaking step if using fresh.
  • Can use firm tofu instead of chicken for vegetarian version. Add in step 5 instead of step 4.
  • Can substitute Napa cabbage or Swiss chard for bok choy.
  • Do not boil vigorously after adding bok choy greens to maintain color and texture.

Nutrition

Find it online: https://www.benefitiany.com/bok-choy-chicken-soup/