Easy Japanese Steakhouse Soup recipe

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Ingredients

3 cups chicken stock
1 cup water
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 tablespoons soy sauce
2 skinless, boneless chicken breast halves - cubed
¼ pound fresh snow peas, trimmed and halved
1 carrot, chopped
3 fresh mushrooms, sliced
2 green onions, chopped

Nutrition Info

95.4 calories
carbohydrate: 6.5 g
cholesterol: 29.8 mg
fat: 1.8 g
fiber: 1.7 g
protein: 13.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 1004.7 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.

  2. Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.

Recipe Yield

4 servings

Recipe Note

This is a broth that I made with a few ingredients, and the end result is delicious. Add almost anything to it. I added vegetables, and boneless chicken breast. This is an easy, flexible recipe.

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