in a Mushroom Broth
This soup is full of juicy chicken, hearty mushrooms and springy zucchini ribbons. Topped with sesame and chilli-garlic sauce, dinner tonight is impressive and simple to create!
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Green Onion
2 unit(s)
Zucchini
1 unit(s)
Carrot
1 unit(s)
Mushrooms
227 g
Chicken Stock Powder
1 tbsp
Ginger
30 g
Garlic, cloves
2 unit(s)
Sesame Oil
1 tbsp
Black Sesame Seeds
1 tbsp
Chili-Garlic Sauce
1 tbsp
Miso Broth Concentrate
1 unit(s)
Pepper
0.063 tsp
Salt
0.063 tsp
- Thinly slice green onions.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then grate 1 tbsp (2 tbsp) ginger.
- Pat chicken dry with paper towels.
- Add 4 cups (8 cups) water, chicken, half the garlic and half the ginger to a large pot.
- Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the chicken is cooked through, 15-20 mins.
- Meanwhile, trim the tops and bottoms from carrot and zucchini.
- Use a vegetable peeler, peel long ribbons from all sides of the length of the carrot and zucchini. Stop when you get to the centre of the carrot and spongy centre of the zucchini. (NOTE: Discard centres.)
- Stack zucchini and carrot strips into piles, then cut into 1/2-inch strips lengthwise.
- Heat a large non-stick pan over medium high heat.
- When hot, add sesame oil, zucchini and carrots. Cook, stirring often until veggie ribbons are tender crisp, 2-3 min.
- Season with salt and pepper.
- Once chicken has poached, transfer to a large bowl. Set aside.
- Add the mushrooms, half the chili-garlic sauce, remaining ginger, remaining garlic and chicken stock powder to the large pot.
- Return to a boil over high heat, then reduce to medium. Cook, stirring often, until mushrooms are tender, 2-3 mins.
- Add miso broth concentrate. Stir to incorporate.
- Season with salt and pepper.
- Using two forks, shred chicken.
- Divide shredded chicken, green onions and veggie ribbons between bowls.
- Pour mushroom broth over top.
- Sprinkle sesame seeds over top.
- Drizzle any remaining chili-garlic sauce over top, if desired.
390
kcal
Calories
9
g
Fat
1.5
g
Saturated Fat
25
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
45
g
Protein
125
mg
Cholesterol
1050
mg
Sodium
0
g
Trans Fat
1550
mg
Potassium
75
mg
Calcium
2.5
mg
Iron
