Description
This warming Ginger Scallion Chicken Soup combines tender shredded chicken with fragrant ginger, garlic, shiitake mushrooms, and vibrant baby bok choy in a savory chicken stock. Enhanced with toasted sesame oil and soy sauce, it delivers a satisfying balance of rich umami flavors and fresh, herbaceous notes, making it a perfect comforting meal in just 30 minutes.
Ingredients
Main Ingredients
- 2 tablespoons neutral oil
- 6 scallions, white and green parts separated
- 4 ounces shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons grated or minced fresh ginger
- 4 cups good-quality chicken stock
- 2 to 3 cups shredded cooked chicken
- 6 ounces baby bok choy, cut into 1-inch pieces
- 1 tablespoon soy sauce
- Pinch of white pepper
- 1 tablespoon toasted sesame oil
Toppings (Optional)
- Chili crisp
- Chopped cilantro
- Extra scallions
- Toasted sesame seeds
Instructions
- Sauté: Heat 2 tablespoons of neutral oil in a large stockpot over medium-high heat. Add the white parts of 6 scallions and 4 ounces of sliced shiitake mushrooms. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are browned and aromatic. Then add 4 cloves of minced garlic and 2 tablespoons of freshly grated or minced ginger. Continue sautéing for another 2 minutes to develop their fragrant flavors.
- Simmer: Pour in 4 cups of good-quality chicken stock followed by 2 to 3 cups of shredded cooked chicken, 6 ounces of baby bok choy cut into 1-inch pieces, 1 tablespoon of soy sauce, a pinch of white pepper, and add the green parts of the scallions. Stir ingredients well to combine and bring the broth to a gentle simmer. Once simmering, reduce the heat to medium-low and cook for 5 minutes, allowing the bok choy to soften to your preferred texture.
- Season: Stir in 1 tablespoon of toasted sesame oil to the soup for a toasty depth. Taste the broth and adjust seasoning as needed with extra soy sauce, white pepper, or additional sesame oil to suit your preference.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as a drizzle of chili crisp, chopped cilantro, extra scallions, and toasted sesame seeds for added flavor and crunch. Serve warm and enjoy this nourishing, flavorful soup.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Adjust the amount of ginger and garlic according to your taste preference for a milder or more robust flavor.
- For a spicier version, add more chili crisp or fresh chili slices.
- Substitute baby bok choy with other greens like spinach or napa cabbage if unavailable.
- This soup is best enjoyed fresh but can be refrigerated for up to 2 days and gently reheated.