Recipe information
Yield
Makes 6 servings
Ingredients
8 cups canned low-salt chicken broth
6 ounces fresh shiitake mushrooms (about 10 large), stemmed, caps sliced
2 tablespoons minced peeled fresh ginger
3 tablespoons fish sauce (nam pla)*
1 tablespoon soy sauce
1 tablespoon oriental sesame oil*
1/4 teaspoon chili oil*
3 cups thinly sliced bok choy
4 teaspoons rice vinegar*
2 green onions, sliced
Preparation
Step 1
Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes. Add fish sauce, soy sauce, sesame oil and chili oil and simmer 2 minutes. Add bok choy and simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar. Season soup to taste with salt and pepper.
Step 2
Ladle soup into bowls. Sprinkle with green onions and serve.
Step 3
*Available at Asian markets and in the Asian foods section of many supermarkets.
Nutrition Per Serving
Per serving: calories
91; total fat
5 g; saturated fat
0.5 g; cholesterol
2 mg
#### Nutritional analysis provided by Bon Appétit
