Chinese Chicken & Shrimp Soup Recipe

ingredients

5 cups low-sodium chicken broth
2 tablespoons finely chopped fresh ginger root
3 teaspoons reduced-sodium soy sauce
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
6 ounces mushrooms, sliced
3 cups thinly sliced bok choy
1 cup cubed firm tofu (about 1/2 -inch cubes)
1/2 cup sliced green onions
8 ounces small cooked shrimp
1/4 cup chopped cilantro
ground red pepper (cayenne) or chili oil (optional)

directions

In a 4- to 5-quart pan, combine broth, ginger, and soy sauce. Bring to boil over high heat. Add chicken, mushrooms, bok choy, tofu, and onions Reduce heat, cover, and simmer until chicken is no longer pink in center -- cut to test (about 2 minutes).

Remove pan from heat and stir in shrimp and cilantro. Season to taste with red pepper, if desired

nutrition data

Nutritional data has not been calculated yet.