Asian Chicken Soup | The Jewish Week | Food & Wine

Asian Chicken Soup

Asian Chicken Soup

Asian chicken soup. Courtesy

8 servings

15 min

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2 quarts chicken stock

pulled chicken (optional, from making stock)

4 tablespoons soy sauce

4 tablespoons finely grated fresh ginger

1 box bean sprouts

4 shiitake mushrooms, thinly sliced

6 scallions, chopped

1 cup baby spinach

  1. Bring chicken stock to a boil. Add ginger and soy sauce and mix well. Let cook for 5 minutes. Turn off heat.
  2. In 4 soup bowls add bean sprouts, mushrooms, scallions and spinach. Pour stock on top. Let sit for 1 minute and serve.

Note: Make sure not to add salt until the end if needed (because the soy sauce adds salt and you probably already added salt to the soup originally). You can use store-bought chicken stock for this, but of course it’s not the same!

For more easy, healthy and flavorful recipes go to This recipe was provided by