Recipe courtesy of Michele Urvater

Asian Salad Chicken Soup

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 40 min
  • Cook: 45 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. In a large saucepan, over high heat, bring the stock, water, soy sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the heat simmer, covered for 10 minutes or until the mushrooms are tender. Blend the sesame, vegetable oils and rice vinegar. Toss this dressing with the bean sprouts, scallions and watercress and season to taste with salt and pepper. Divide this salad among 4 soup bowls and reserve for later. When the mushrooms are tender, add the chicken to the soup and simmer, over moderate heat, uncovered for 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper. Remove the ginger slices, then ladle the hot soup over the bean sprout mixture and garnish with sesame seeds.
28m Easy 99%
CLASS
21m Easy 95%
CLASS
19m Easy 99%
CLASS
43m Easy 97%
CLASS
30m Easy 99%
CLASS
10m Easy 99%
CLASS
Valerie Bertinelli

Ranch Chicken and Rice

13m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now