Have all the vegetable chopped the night before or sometime before to make this a lot easier. It’s a delicious soup that warms the soul and you can add or substitute any vegetables you like. I left out the celery and mushrooms but added bok choy, cabbage and bean sprout, because that’s what I had on hand.
If you pre-chop the veggies then this becomes a very easy soup to make and well worth having around to impress people that you can make Chinese food from scratch. Cuz that’s what you’re doing.
What You Need:
1 tsp vegetable oil
1 lb boneless chicken thigh (cut into bite-size pieces)
1 boneless chicken breast (cut into bite-size pieces)
8 c. water
1 chicken bouillon cubes
2 clove garlic (minced)
2 tsp fresh ginger root (minced)
3 tsp soy sauce
2 tsp toasted sesame oil (Asian)
1+ tsp salt
2 tsp maple syrup (or honey)
7 oz baby corn (ears)
8 oz water chestnuts (sliced, rinsed and drained)
10 oz shredded carrots
1 c. broccoli florets
1 c. napa cabbage (shredded)
1/2 red bell pepper (chopped)
5 green onions (chopped)
1 stalk celery (thinly sliced)
1 zucchini (small, thinly sliced)
1 c. snow peas
1 c. fresh mushrooms (sliced)
What You Do:
1. Heat the vegetable oil in a soup pot over medium-high heat.
2. Cook the chicken until it no longer pink inside, about 3 minutes.
3. Pour in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil.
4. Bring the soup to a boil, and reduce heat to a simmer.
5. Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes.
6. Mix in the mushrooms, and simmer for 5 more minutes.