Shiitake Mushroom and Bok Choy Soup Recipe

Name: Shiitake Mushroom and Bok Choy Soup
Prep time: 25M
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicken Broth, Bouillon or Consomme; 12 Mushrooms; 2 Ginger; 4 Fish Sauce; 2 Tamari Soybean Sauce; 1 Toasted Sesame Oil; 1 Chili Oil; 8 Chicken Breast; 1 Chinese Cabbage (Bok-Choy, Pak-Choi); 1.33 Sodium and Sugar Free Rice Vinegar; 2 Scallions or Spring Onions

8.3g
Net Atkins Count ^TM

Prep Time: 25 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

33.5g

Protein

12.2g

Fat

3.3g

Fiber

286.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

4 14.5 oz can Chicken Broth, Bouillon or Consomme
12 oz Mushrooms
2 Tbsp Ginger
4 tbsp Fish Sauce
2 tbsp Tamari Soybean Sauce
1 tbsp Toasted Sesame Oil
1 tsp Chili Oil
8 oz, boneless, cooked Chicken Breast
1 head Chinese Cabbage (Bok-Choy, Pak-Choi)
1 1/3 tbsp Sodium and Sugar Free Rice Vinegar
2 large Scallions or Spring Onions

DIRECTIONS

Use Shiitake mushrooms in this recipe for the best flavor.

Bring broth, whole mushrooms and minced ginger to boil in large pot. Reduce heat and simmer 3 minutes.
Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes. Add chicken and diced bok choy; simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar.
Season with salt and pepper. Ladle soup into bowls. Sprinkle with diced green onions and serve.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.