Chicken and Shiitake Mushroom Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
The addition of cornstarch gives this soup a slightly thicker consistency, similar to miso soup, a traditoinal Japanese dish. Ingredients:
1 chicken breast, boneless, skinless, thinly sliced |
1 1/2 teaspoons cornstarch |
3 tablespoons soy sauce, 30% less salt |
1 teaspoon vegetable oil |
1/2 medium red onion, sliced |
2 cups shiitake mushroom caps, sliced |
1/2 cup baby carrots, sliced diagonally |
1/2 red pepper, chopped |
2 tablespoons ginger, minced |
2 garlic cloves, minced |
2 (900 ml) cartons chicken broth, 30% less sodium |
2 green onions, sliced diagonally |
Directions:
1. Toss chicken with cornstarch and soy sauce, set aside.
2. Heat oil in a large saucepan over medium heat. Add onion, mushrooms, carrots and red pepper; cook until vegetables are tender-crisp, about 3 minutes. Add ginger, and garlic and cook until fragrant, about 1 minute. Add chicken and cook 2 minutes. Add chicken broth; increase heat to medium-high and bring to a boil.
3. Reduce heat and simmer until chicken is fully cooked and vegetables are tender, about 15 minutes. Ladle soup into bowls; top with green onions.
|
|