Description
This Ginger Scallion Chicken Soup is a flavorful and nutritious 30-minute meal featuring tender shredded chicken, fresh ginger, scallions, shiitake mushrooms, and baby bok choy simmered in a savory chicken broth. Enhanced with soy sauce and toasted sesame oil, it’s garnished with chili crisp and sesame seeds for an extra burst of flavor, perfect for a comforting yet light lunch or dinner.
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 the neutral oil in a large stockpot over medium-high heat. Add the white parts of the scallions and the sliced shiitake mushrooms. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are browned and fragrant. Then add the minced garlic and grated fresh ginger, continuing to sauté for another 2 minutes, stirring occasionally to prevent burning and to release the flavors.
- Simmer: Pour in the chicken stock and stir in the shredded cooked chicken, baby bok choy, soy sauce, white pepper, and the green parts of the scallions. Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to medium-low and maintain a gentle simmer for 5 minutes or until the bok choy softens to your preferred texture.
- Season: Stir in the toasted sesame oil to the soup until well combined. Taste the broth and adjust seasoning as needed by adding more soy sauce, white pepper, or sesame oil according to your preference.
- Serve: Ladle the warm soup into bowls and garnish with optional toppings such as a drizzle of chili crisp, chopped cilantro, extra scallions, and toasted sesame seeds. Serve immediately and enjoy this comforting and vibrant soup.
Notes
- Use shredded rotisserie chicken for convenience or leftover cooked chicken.
- For a vegetarian version, substitute chicken stock and chicken with vegetable stock and tofu or mushrooms.
- Adjust the amount of ginger and garlic according to your taste preferences for a milder or more intense flavor.
- Chili crisp adds a spicy, crunchy texture—add cautiously if you prefer less heat.
- This soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
