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Ingredientes
- 4 x dry black mushrooms rinsed
- 1 lrg garlic clove chopped
- 1 sm Serrano or possibly Thai chile pepper seeded, chopped
- 1 Tbsp. chopped fresh ginger
- 6 c. low-sodium canned chicken broth
- 2 tsp low-sodium soy sauce
- 2 x chicken breast halves - (6 ounce ea) poached, shredded
- 4 ounce snow peas trimmed
- 1 sm carrot - (2 ounce) thinly sliced
- 2 x fresh waterchestnuts peeled, sliced thin (may used canned)
- 4 x scallions thinly sliced
- 1 c. warm cooked rice
Direcciones
- In a soup pot, combine mushrooms, garlic, chile pepper, ginger, chicken broth, and soy sauce. Bring to a boil over medium heat. Boil for 2 min. Remove from heat, cover, and let stand for 30 min. Using a slotted spoon, remove black mushrooms and slice. Return to the pot.
- Bring mix back to a boil. Add in remaining ingredients, except scallions and rice. Lower heat and simmer, partially covered, for 10 min.
- Stir in scallions and ladle into wide soup bowls. Place 1/4 c. of the warm rice in the center of each bowl. Serve at once.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 549g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 80 | 31% |
| Total Fat 8.93g | 11% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 314mg | 13% |
| Potassium 698mg | 20% |
| Total Carbs 21.56g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.93g | 1% |
| Protein 24.74g | 40% |
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