Recipe for Chinese Style Soup 
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Yield:
6
Ingredients:
Amount Ingredient
4 can reduced-sodium chicken broth - (14 1/2 oz ea)
(or 8 cups chicken stock)
12 oz fresh shiitake mushrooms - (abt 20 large) stems removed,
caps sliced
(or mix of other exotic mushrooms)
2 tbl minced peeled fresh ginger
4 tbl Asian fish sauce (nam pla)
2 tbl soy sauce
1 tbl sesame oil
1/2 tsp chili oil
1 x chicken breast - (10 oz) boned, poached,
and shredded
3 cup sliced bok choy
(or baby spinach)
4 tsp rice vinegar
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: Bring broth, mushrooms and ginger to boil in large pot. Reduce heat and simmer 3 minutes.

Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes. Add chicken and bok choy; simmer until choy is tender, about 2 minutes. Stir in rice vinegar. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with green onions and serve.

This recipe yields 6 servings.

Comments: Fish sauce can be found in Asian markets, while sesame oil, chili oil and rice vinegar are available in most supermarkets.

Description: "If you use canned chicken broth and chicken from the deli, this soup can be ready in minutes."

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