Asian Salad Soup
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Serves/Makes: 4
Ready in: < 30 minutes
- 2 cups chicken stock
- 2 cups water
- 2 tablespoons soy sauce
- 4 cups mushrooms, thinly sliced
- 2 slices fresh ginger, sliced
- 1/4 teaspoon dried red pepper flakes
- 2 tablespoons Asian sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 3 cups bean sprouts
- 4 scallions, thinly sliced
- 1 bunch watercress, rinsed and stemmed
- salt and freshly ground black pepper
- 1 pound skinless boneless chicken breasts, cubed
- 2 tablespoons toasted sesame seeds, optional
In a large saucepan, over high heat, bring the stock, water, soy sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the heat simmer, covered for 10 minutes or until the mushrooms are tender. Blend the sesame, vegetable oils and rice vinegar. Toss this dressing with the bean sprouts, scallions and watercress and season to taste with salt and pepper. Divide this salad among individual soup bowls and reserve for later. When the mushrooms are tender, add the chicken to the soup and simmer, over moderate heat, uncovered for 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper. Remove the ginger slices, then ladle the hot soup over the bean sprout mixture and garnish with sesame seeds.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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