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Asian Salad Soup
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- #9542
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups chicken stock
2 cups water
2 tablespoons soy sauce
4 cups mushrooms, thinly sliced
2 slices fresh ginger, sliced
1/4 teaspoon dried red pepper flakes
2 tablespoons Asian sesame oil
2 tablespoons vegetable oil
2 tablespoons rice vinegar
3 cups bean sprouts
4 scallions, thinly sliced
1 bunch watercress, rinsed and stemmed
salt and freshly ground black pepper
1 pound skinless boneless chicken breasts, cubed
2 tablespoons toasted sesame seeds, optional
directions
In a large saucepan, over high heat, bring the stock, water, soy sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the heat simmer, covered for 10 minutes or until the mushrooms are tender.
Blend the sesame, vegetable oils and rice vinegar. Toss this dressing with the bean sprouts, scallions and watercress and season to taste with salt and pepper. Divide this salad among individual soup bowls and reserve for later.
When the mushrooms are tender, add the chicken to the soup and simmer, over moderate heat, uncovered for 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper.
Remove the ginger slices, then ladle the hot soup over the bean sprout mixture and garnish with sesame seeds.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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