Just in time for the Jewish New Year, this Asian Chicken Soup is the perfect twist on the classic Chicken Noodle Soup.
This recipe and image are courtesy of kosher.com.
- 2 quarts chicken stock
- Pulled chicken
- 4 tablespoons soy sauce
- 4 tablespoons finely grated fresh ginger
- 1 box bean sprouts
- 4 shiitake mushrooms, thinly sliced
- 6 scallions, chopped
- 1 cup baby spinach
- 1 Bring chicken stock to a boil. Add ginger and soy sauce and mix well. Let cook for 5 minutes. Turn off heat.
- 2 In 4 soup bowls add bean sprouts, mushrooms, scallions and spinach. Pour stock on top. Let sit for 1 minute and serve.