Shredded Chicken and Mushroom Soup

Spicy

in Ginger-Garlic Broth

10 min

Difficulty: 2/3

Asian

This soup is full of juicy chicken, hearty mushrooms and springy zucchini ribbons. Topped with sesame seeds and chili-garlic sauce, dinner tonight is simple but impressive. Ingredients: Chicken breast • Mushrooms • Zucchini • Carrots • Green onion • Ginger • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Black sesame seeds • Garlic.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Tags

Spicy

Ingredients

Chicken Breasts

2 unit(s)

Green Onion

2 unit(s)

Zucchini

1 unit(s)

Carrot

1 unit(s)

Mushrooms

227 g

Chicken Stock Powder

7.5 g

Ginger

30 g

Garlic, cloves

2 unit(s)

Sesame Oil

1 tbsp

Black Sesame Seeds

7 g

Chili-Garlic Sauce

1 tbsp

Miso Broth Concentrate

1 unit(s)

Pepper

0.063 tsp

Salt

0.063 tsp

Preparation

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.
To a large pot, add 4 cups (8 cups) water, chicken, half the garlic and half the ginger.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 min, until chicken is cooked through.

Meanwhile, trim the tops and bottoms from carrot and zucchini.
Using 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.
When hot, add sesame oil, zucchini and carrots. Cook for 2-3 min, stirring often, until veggie ribbons are tender-crisp.
Season with salt and pepper.

Once chicken is cooked, 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 for 2-3 min, stirring often, until mushrooms are tender.
Add miso broth concentrate. Stir to incorporate.
Season with salt and pepper.