Chinese Chicken & Shrimp Soup
|Regular strength chicken broth||5 Cup (80 tbs)|
|Chopped ginger||2 Tablespoon|
|Soy sauce||2 Teaspoon|
|Chicken breast||1 Pound, skinned, boned, and cut into 1/4-inch cubes|
|Mushrooms||6 Ounce, sliced|
|Sliced bok choy||3 Cup (48 tbs)|
|Cubed firm tofu||1 Cup (16 tbs) (About 1/2-Inch Cubes)|
|Sliced green onions||1⁄2 Cup (8 tbs) (Including Tops)|
|Cooked shrimp||1⁄2 Pound|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Ground red pepper||To Taste|
In a 4- to 5-quart pan, bring broth, ginger, and soy sauce to a boil over high heat.
Add chicken, mushrooms, bok choy, tofu, and onions.
Cook until chicken is no longer pink in center; cut to test about 2 minutes.
Remove pan from heat and stir in shrimp and cilantro.
Season to taste with red pepper, if desired.
Makes 4 to 6 servings.