Asian Salad Chicken Soup
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
41
Spice
57
Sweetness
58
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 cups
Water2 tbsps
Soy Sauce1 tsp
Red Pepper Flake (dried)2 tbsps
Vegetable Oil2 tbsps
Rice Vinegar3 cups
Bean Sprouts1 bunch
Watercress (rinsed and stemmed)1
Salt2 tbsps
BlackDirections:
1
In a large saucepan, over high heat, bring the stock, water, soy sauce, mushrooms, ginger and red pepper flakes to a boil
2
Lower the heat simmer, covered for 10 minutes or until the mushrooms are tender
3
Blend the sesame, vegetable oils and rice vinegar
4
Toss this dressing with the bean sprouts, scallions and watercress and season to taste with salt and pepper
5
Divide this salad among 4 soup bowls and reserve for later
6
When the mushrooms are tender, add the chicken to the soup and simmer, over moderate heat, uncovered for 5 minutes or until the chicken is cooked through
7
Season to taste with salt and pepper
8
Remove the ginger slices, then ladle the hot soup over the bean sprout mixture and garnish with sesame seeds