Easy Japanese Steakhouse Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a broth that I made with a few ingredients, and the end result is delicious. Add almost anything to it. I added vegetables, and boneless chicken breast. This is an easy, flexible recipe. Ingredients:
3 cups chicken stock |
1 cup water |
1 tablespoon minced fresh ginger root |
1 clove garlic, minced |
2 tablespoons soy sauce |
2 skinless, boneless chicken breast halves - cubed |
1/4 pound fresh snow peas, trimmed and halved |
1 carrot, chopped |
3 fresh mushrooms, sliced |
2 green onions, chopped |
Directions:
1. Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
2. Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.
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