Ginger Scallion Chicken Soup

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  2 tbsp Vegetable oil
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  6 Green Onion (Scallion)(90g)
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  4 oz Mushrooms, Shiitake
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  4 Garlic(12g)
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  2 tbsp Ginger, Fresh Root
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  4 cup Low Sodium Chicken Broth
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  2 cup Chicken Breast, Grilled
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  6 oz Bok Choy
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  1 tbsp Soy Sauce, Low Sodium
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  pinch of white pepper
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  1 tbsp Sesame Oil, Toasted
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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.
4. 4Pour in the 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, 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 sesame oil until fully combined. Taste and adjust seasoning with additional soy sauce 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.
8. 8Top each serving with chili crisp, chopped cilantro, extra scallions, and toasted sesame seeds just before eating.