Chinese Chicken & Shrimp Soup
|Chicken broth||3 Cup (48 tbs)|
|Minced fresh ginger||1 Tablespoon|
|Soy sauce||1 1⁄2 Teaspoon|
|Boneless skinless chicken breast half||4 Ounce, cut into 1/2-inch cubes (1 Piece)|
|Mushrooms||2 Ounce, sliced|
|Baby bok choy head||1 Small, trimmed and thinly sliced to make about 1 cup|
|Firm tofu||1⁄2 Cup (8 tbs), diced|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Small cooked shrimp||4 Ounce|
|Chopped cilantro||2 Tablespoon|
|Ground red cayenne pepper/Chili oil||To Taste|
In a 2- to 3-quart pan, combine broth, ginger, and soy sauce; bring to a boil over high heat.
Add chicken, mushrooms, bok choy, tofu, and onions.
Return to a boil.
Then reduce heat, cover, and simmer until mushrooms are soft and chicken is no longer pink in center; cut to test (about 5 minutes).
Remove from heat and stir in shrimp and cilantro.
Season to taste with red pepper, if desired; then ladle into 2 bowls.