Subgum Soup with Bok Choy

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 to 6 servings

Ingredients
  • 4 cups chicken stock
  • 2/3 cup straw mushrooms, rinsed and drained
  • 1/2 pound bok choy, rinsed and cut into bite-size pieces
  • 6 ounces chicken breast, boned, skinned and cut into paper-thin slices while half-frozen
  • 2 tablespoons egg white
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 2 teaspoons Chinese toasted sesame oil
  • 6 ounces shrimp, shelled, deveined and patted dry
  • 1 teaspoon dry sherry
  • Sliced scallion, for garnish
Directions
  • In a soup pot bring chicken stock to a simmer. Add mushrooms and bok choy. Cook for 2 minutes.

  • In a bowl have ready sliced chicken, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Add to soup and immediately take pan off heat. Stirring to separate chicken pieces.

  • Have in a bowl shrimp, 1 tablespoon egg white, 1/4 teaspoon salt, 1 teaspoon sherry, 1 teaspoon cornstarch and 1 teaspoon sesame oil. Put pan back on heat, when broth begins to bubble add shrimp and remove pan from heat, stirring to separate shrimp. Ladle into a bowl and garnish with thinly sliced scallion.


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