Lunch · East asian
Ginger chicken and shiitake broth with bok choy
A clear, gingery chicken broth with sliced chicken breast, shiitake mushrooms, bok choy and carrot.
- Serves
- 3
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 3 bowls- 450 g chicken breast, boneless skinless
- 1200 ml chicken broth, low-sodium
- 200 g shiitake mushrooms, sliced
- 200 g bok choy, chopped
- 100 g carrots, thinly sliced
- 20 g fresh ginger, sliced
- 2 garlic cloves, sliced
- 2 tbsp soy sauce
- 40 g scallions, sliced
- 1 tsp toasted sesame oil
Method
Bring the broth, ginger and garlic to a simmer in a large pot.
Slice the chicken thinly across the grain, add it with the carrots and mushrooms and simmer for 8 minutes, until the chicken is cooked through.
Add the bok choy and soy sauce and simmer for 2 minutes, until the bok choy is just tender.
Ladle into bowls and finish with the scallions and a few drops of sesame oil. Keeps 3 days in the fridge.