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Ingredients

• 1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
• 3 cups boiling water
• 1 tablespoon peanut oil or canola oil
• 2 cups diced onion
• 3 cloves garlic, thinly sliced
• 6 1/8-inch-thick slices peeled fresh ginger
• 6 cups reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 1 2-to-3-inch stick cinnamon
• 1 whole star anise
• 1 teaspoon freshly ground pepper
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 bulb fennel, cored and cut into 1-inch pieces
• 8 scallions, whites cut into 2-inch pieces and greens chopped, divided
• 1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided
• 2 cups (4 ounces) mung bean sprouts (see Note)
• 1/2 cup chopped fresh cilantro
• 2 teaspoons toasted sesame oil
• Lime wedges for garnish

Description

Asian-Inspired Chicken Soup - The Huffington Post

Kitchen Daily