Description
This Ginger Scallion Chicken Soup is a comforting and flavorful dish perfect for a quick and nourishing meal. Featuring a fragrant blend of ginger, garlic, shiitake mushrooms, and vibrant scallions, this soup is enriched with tender shredded chicken and baby bok choy, all simmered in a savory chicken broth. Finished with a touch of toasted sesame oil and customizable toppings like chili crisp and cilantro, it offers a delightful balance of fresh, spicy, and umami flavors in just 30 minutes.
Ingredients
Soup Base
- 2 tablespoons neutral oil
- 6 scallions, white and green parts separated
- 4 ounces shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons grated or minced fresh ginger
- 4 cups good-quality chicken stock
Main Ingredients
- 2 to 3 cups shredded cooked chicken
- 6 ounces baby bok choy, cut into 1-inch pieces
- 1 tablespoon soy sauce
- Pinch of white pepper
- 1 tablespoon toasted sesame oil
Toppings (Optional)
- Chili crisp
- Chopped cilantro
- Extra scallions
- Toasted sesame seeds
Instructions
- Sauté Aromatics and Mushrooms: Heat the neutral oil in a large stockpot over medium-high heat. Add the white parts of the scallions and the sliced shiitake mushrooms. Sauté for 5 minutes, stirring occasionally, until the mushrooms are browned and fragrant. Then add the minced garlic and grated fresh ginger, sautéing for an additional 2 minutes while stirring occasionally to develop the flavors.
- Simmer Soup Ingredients: Pour in the chicken stock, followed by the shredded cooked chicken and baby bok choy pieces. Add the soy sauce, a pinch of white pepper, and the green parts of the scallions. Stir well to combine all ingredients. Bring the broth to a gentle simmer over medium heat.
- Cook Bok Choy: Once simmering, reduce the heat to medium-low to maintain a gentle simmer. Let the soup cook for 5 minutes, or until the baby bok choy has softened to your desired tenderness, absorbing the savory broth flavors.
- Season and Finish: Stir in the toasted sesame oil until fully incorporated. Taste the soup and adjust seasoning as needed with more soy sauce, white pepper, or sesame oil to enhance the depth and balance.
- Serve and Garnish: Ladle the warm soup into bowls and garnish with your choice of chili crisp, chopped cilantro, extra scallions, and toasted sesame seeds for added texture and flavor. Serve immediately and enjoy the comforting, aromatic soup.
Notes
- Shredded cooked chicken can be substituted with rotisserie chicken for convenience.
- For a spicier kick, add extra chili crisp or a dash of chili flakes.
- Use low-sodium soy sauce if you prefer a lighter salt content.
- This soup can be made vegetarian by substituting chicken with tofu and using vegetable broth instead of chicken stock.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Adjust the amount of ginger according to your preference for more or less pungency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
