Shredded Chicken and Mushroom Soup
in Ginger-Garlic Broth
This soup is full of juicy chicken, hearty mushrooms and springy zucchini ribbons. Topped with sesame seeds and chili-garlic sauce, dinner tonight is simple but impressive.
Ingredients: Chicken breast • Mushrooms • Zucchini • Carrots • Green onion • Ginger • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Black sesame seeds • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
2 unit
Green Onion
1 unit
Zucchini
1 unit
Carrot
227 g
Mushrooms
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
30 g
Ginger
2 unit
Garlic, cloves
1 tbsp
Sesame Oil
(Contains: Sesame May contain traces of: Milk, Mustard, Sulphites, Wheat, Soy, Egg, Gluten, Crustaceans, Fish)
7 g
Black Sesame Seeds
(Contains: Sesame May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sulphites, Soy, Egg, Gluten)
1 tbsp
Chili-Garlic Sauce
(May contain traces of: Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat, Soy, Egg, Gluten, Crustaceans, Fish)
1 unit
Miso Broth Concentrate
(Contains: Soy May contain traces of: Milk, Mustard, Sesame, Sulphites, Wheat, Egg, Gluten, Crustaceans, Fish)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice green onions.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then grate 1 tbsp (2 tbsp) ginger.
- Pat chicken dry with paper towels.
- To a large pot, add 4 cups (8 cups) water, chicken, half the garlic and half the ginger.
- Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 min, until chicken is cooked through.
- Meanwhile, trim the tops and bottoms from carrot and zucchini.
- Using a vegetable peeler, peel long ribbons from all sides of the length of the carrot and zucchini. Stop when you get to the centre of the carrot and spongy centre of the zucchini. (NOTE: Discard centres.)
- Stack zucchini and carrot strips into piles, then cut into 1/2-inch strips lengthwise.
- Heat a large non-stick pan over medium high.
- When hot, add sesame oil, zucchini and carrots. Cook for 2-3 min, stirring often, until veggie ribbons are tender-crisp.
- Season with salt and pepper.
- Once chicken is cooked, transfer to a large bowl. Set aside.
- Add the mushrooms, half the chili-garlic sauce, remaining ginger, remaining garlic and chicken stock powder to the large pot.
- Return to a boil over high heat, then reduce to medium. Cook for 2-3 min, stirring often, until mushrooms are tender.
- Add miso broth concentrate. Stir to incorporate.
- Season with salt and pepper.
- Using two forks, shred chicken.
- Divide shredded chicken, green onions and veggie ribbons between bowls.
- Pour broth over top.
- Sprinkle sesame seeds over top.
- Drizzle any remaining chili-garlic sauce over top.
