Chicken, Bok Choy, Leek and Mushroom Soup
A light-tasting broth soup with plenty of veges and mushrooms. This tastes great and is quite filling with all the vegetables in it. The broth is the real challenge if you want to make it from scratch so I just defer and used low-sodium canned broth.
Vegan option: You can of course eliminate the meat entirely and make this a vegetable based soup, in which case, the stock would be vegetable base, and you can skip Step 1 for meat, and simply heat the oil and proceed to Step 2. I would also double the amount of shitake mushrooms.
Serves 8-10 bowls
Preparation time:20 min
Step 1: Fry meat
Pat dry chicken with paper towels.Cut chicken into ¼-inch small slices.
Toss chicken with salt and pepper.
Heat oil to med-high [Peanut is most appropriate, but olive is healthier], until it just starts smoking
Brown chicken in the oil. Cover with splatter-shield which lets air out (but not a closed lid). Don’t stir too much, which allows it to brown nicely.
Strain out chicken from the oil and place on a plate, set aside.
Step 2: Vegetables I
Turn down heat to medium or med-low.
Stir-fry the onion and the white parts of the leek first for 1 min.
Cover lid for 3-4 minutes, lets it fry the water out of them. The steam will make the brown bits on the sides to wipe down.
Stir the vegetables and scrap down any bits from the walls of pot.
Add the carrots, the green parts of the leek and the garlic.Cover lid and cook down for 3-5 minutes
Step 3: Vegetables II
Raise heat to med or med-high.
Add in chicken stock, water, ginger, shitake and enoki mushrooms.
Stir and mix them together. Let it come to simmering boil (but not too much of a boil)
Pour in sesame oil on top.
Cover the lid. Cook for 12-15 minutes
Step 4: Vegetables III
Place Thai basil and Bok Choy on top.
Turn off heat. Cover the lid.