Asian salad chicken soup
Discover a harmonious fusion of flavors with our Asian-inspired salad chicken soup. Packed with vibrant colors and refreshing tastes in every spoonful.
Ingredients:
- 2 cups chicken, veal, fish or vegetable stock
- 2 cups water
- 2 tablespoons soy sauce
- 4 cups mushrooms, wiped clean, trimmed and thinly sliced
- 2 nickelsize slices of fresh ginger
- 1/4 teaspoon dried red pepper flakes
- 2 tablespoons Oriental sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 3 cups bean sprouts
- 4 scallions (green onions), thinly sliced
- 1 bunch of watercress, rinsed and stemmed
- Salt and freshly ground black pepper
- 450g skinless, boneless chicken breasts, diced into 2 inch cubes
- 2 tablespoons black or toasted white sesame seeds, optional
Instructions:
- Place a large saucepan over high heat and combine the stock, water, soy sauce, mushrooms, ginger, and red pepper flakes. Allow the mixture to come to a boil, then reduce the heat and let it simmer, covered, for about 10 minutes or until the mushrooms are soft. Meanwhile, mix together the sesame oil, vegetable oil, and rice vinegar. Combine this dressing with the bean sprouts, scallions, and watercress. Season with salt and pepper to taste. Divide the salad into 4 soup bowls and set aside. Once the mushrooms are tender, introduce the chicken into the soup and let it cook for about 5 minutes over medium heat, uncovered, or until the chicken is fully cooked. Adjust the seasoning with salt and pepper. Discard the ginger slices, then pour the hot soup over the bean sprout mixture. Finish by sprinkling sesame seeds on top for garnish.
Summary:
- Calories: 1367 kcal
- Fat: 78 g
- Protein: 130 g
- Carbs: 45 g
- Potassium: 3713 mg
- Magnesium: 361 mg