Shredded Chicken and Ginger Soup
in a Mushroom Broth
This soup is full of juicy chicken, hearty mushrooms and springy zucchini ribbons. Topped with sesame and chilli-garlic sauce, dinner tonight is impressive and simple to create!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 piece
Chicken Breasts
2 piece
Green Onion
1 piece
Zucchini
1 piece
Carrot
227 g
Mushrooms
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
30 g
Ginger
2 piece
Garlic, cloves
1 tbsp
Sesame Oil
(Contains Sesame)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
1 tbsp
Chili-Garlic Sauce
(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)
1 piece
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
- Add 4 cups (8 cups) water, chicken, half the garlic and half the ginger to a large pot.
- Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the chicken is cooked through, 15-20 mins.
- Meanwhile, trim the tops and bottoms from carrot and zucchini.
- Use 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 heat.
- When hot, add sesame oil, zucchini and carrots. Cook, stirring often until veggie ribbons are tender crisp, 2-3 min.
- Season with salt and pepper.
- Once chicken has poached, 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, stirring often, until mushrooms are tender, 2-3 mins.
- 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 mushroom broth over top.
- Sprinkle sesame seeds over top.
- Drizzle any remaining chili-garlic sauce over top, if desired.