Asian Salad Chicken Soup Recipe

Name: Asian Salad Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken, veal, fish or vegetable stock; 2 cups water; 2 tablespoons soy sauce; 4 cups mushrooms, wiped clean, trimmed and thinly sliced; 2 nickelsize slices of fresh ginger; 1/4 teaspoon dried red pepper flakes; 2 tablespoons Oriental sesame oil; 2 tablespoons vegetable oil; 2 tablespoons rice vinegar; 3 cups bean sprouts; 4 scallions (green onions), thinly sliced; 1 bunch of watercress, rinsed and stemmed; Salt and freshly ground black pepper; 1 pound skinless, boneless chicken breasts, diced into 2 inch cubes; 2 tablespoons black or toasted white sesame seeds, optional

Servings: persons

2 cups chicken, veal, fish or vegetable stock
2 cups water
2 tablespoons soy sauce
4 cups mushrooms, wiped clean, trimmed and thinly sliced
2 nickelsize slices of fresh ginger
1/4 teaspoon dried red pepper flakes
2 tablespoons Oriental sesame oil
2 tablespoons vegetable oil
2 tablespoons rice vinegar
3 cups bean sprouts
4 scallions (green onions), thinly sliced
1 bunch of watercress, rinsed and stemmed
Salt and freshly ground black pepper
1 pound skinless, boneless chicken breasts, diced into 2 inch cubes
2 tablespoons black or toasted white sesame seeds, optional

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.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups chicken, veal, fish or vegetable stock, 2 cups water, 2 tablespoons soy sauce, 4 cups mushrooms, wiped clean, trimmed and thinly sliced, and more.

Yes, Asian Salad Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Salad Chicken Soup

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