Ginger Scallion Chicken Soup

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  Vegetable oil(30g)
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  Green Onion (Scallion)
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  Mushrooms, Shiitake(113g)
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  Garlic(240g)
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  Ginger, Fresh Root(30g)
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  Low Sodium Chicken Broth(960g)
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  Chicken Breast, Grilled(720g)
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  Bok Choy(170g)
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  Soy Sauce, Low Sodium(15g)
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  pinch of white pepper
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  Sesame Oil, Toasted(15g)
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  Toppings: Chili Crisp, Chopped Cilantro, Extra Scallions, Toasted Sesame Seeds

Instructions

1. 1Slice the white parts of the scallions separately from the green parts; mince the fresh garlic and ginger; slice the shiitake mushrooms into ¼-inch pieces; chop the bok choy into 2-inch pieces.
2. 2Heat the vegetable oil in a large stockpot over medium-high heat for 1 minute until shimmering, then add the white scallion parts and shiitake mushrooms. Cook 5 minutes, stirring occasionally, until the mushroom edges are golden brown and have released their moisture.
3. 3Add the minced garlic and ginger to the pot. Cook 2 minutes over medium-high heat, stirring constantly, until fragrant and the raw garlic taste has mellowed slightly.
4. 4Pour in the low sodium chicken broth and stir to combine. Bring to a boil over medium-high heat (3–5 minutes), then add the cooked chicken breast, bok choy, low sodium soy sauce, and green scallion parts. Stir well.
5. 5Reduce heat to medium-low and simmer for 5 minutes until the bok choy stems are tender and easily pierced with a fork.
6. 6Remove from heat and stir in the toasted sesame oil until fully combined. Taste the soup and adjust seasoning with additional soy sauce or sesame oil as needed.
7. 7Divide the soup evenly into 3 airtight containers while hot. Let cool to room temperature before sealing, then refrigerate for up to 4 days.