Chicken, Shittake And Bok Choy Soup

Recipe Ingredients

8 cups	1896ml	Canned low-salt chicken broth
6 oz	170g	Fresh shiitake mushrooms - (abt 10 large) - stemmed,
		And caps sliced
2 tablespoons	30ml	Minced peeled fresh ginger
3 tablespoons	45ml	Fish sauce (nam pla) - see * Note
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Oriental sesame oil - see * Note
1/4 teaspoon	1.3ml	Chili oil - see * Note
3 cups	711ml	Thinly sliced bok choy
4 teaspoons	20ml	Rice vinegar - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Green onions - sliced

Recipe Instructions

* Note: Available at Asian markets and in the Asian foods section of many supermarkets.

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.

Ladle soup into bowls. Sprinkle with green onions and serve.

This recipe yields 6 servings.

Per serving: calories, 91; total fat, 5 g; saturated fat, 0.5 g; cholesterol, 2 mg.

Source:
Bon Appetit, March 2000

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