Instructions: In a 4- to 5-quart pan, combine broth, ginger, and soy sauce; bring to a boil over high heat. Add chicken, mushrooms, bok choy, tofu, and onions. Reduce heat, cover, and simmer 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.

This recipe yields 4 to 6 servings.

Comments: This Asian-style soup is ready to serve almost as soon as it boils. Once youve prepared the nourishing ingredients - chicken, shrimp, tofu, and vegetables - theres little left to do but combine and heat them, then savor the result.

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