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Ingredientes
- 8 c. canned low-salt chicken broth
- 6 ounce fresh shiitake mushrooms - (abt 10 large) stemmed, and caps sliced
- 2 Tbsp. chopped peeled fresh ginger
- 3 Tbsp. fish sauce (nam pla) see * Note
- 1 Tbsp. soy sauce
- 1 Tbsp. oriental sesame oil see * Note
- 1/4 tsp chili oil see * Note
- 3 c. thinly sliced bok choy
- 4 tsp rice vinegar see * Note Salt to taste Freshly-grnd black pepper to taste
- 2 x green onions sliced
Direcciones
- * Note: Available at Asian markets and in the Asian foods section of many supermarkets.
- Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 min. Add in fish sauce, soy sauce, sesame oil and chili oil and simmer 2 min. Add in bok choy and simmer till bok choy is tender, about 2 min. Stir in rice vinegar. Season soup to taste with salt and pepper.
- Ladle soup into bowls. Sprinkle with green onions and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 6 servings | |
| Calories 97 | |
| Calories from Fat 39 | 40% |
| Total Fat 4.37g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 964mg | 40% |
| Potassium 500mg | 14% |
| Total Carbs 7.93g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.39g | 1% |
| Protein 8.58g | 14% |
