Asian-inspired Chicken Soup


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 Note: Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip and are thicker than more common alfalfa sprouts.


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