Ginger Chicken and Rice Noodle Soup
with Mushrooms and Bok Choy- Soy
- Mustard
- Gluten
- Milk
- Sulphites
- Fish
- Crustaceans
- Tree nuts
- Wheat
- Egg
- Soy
- Sesame
- May contain traces of allergens
Ingredients: Chicken breasts • Mushrooms • Shanghai bok choy • Rice noodles (rice, water) • Vegetarian oyster sauce (soy) (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) • Ginger • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
150 g
Rice Noodles
113 g
Mushrooms
1 unit(s)
Shanghai Bok Choy
30 g
Ginger
1 unit(s)
Garlic, cloves
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Cut mushrooms into 1/4-inch slices.
- Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any hidden dirt.
- Peel, then mince or grate ginger.
- Peel, then mince or grate garlic.
- On a seperate clean cutting board, pat chicken dry with paper towels.
- Cut chicken crosswise into 1/4-inch slices.
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then chicken, ginger and garlic. Cook for 3-4 min, stirring often and scraping up any browned bits from the bottom of the pot, until fragrant. (NOTE: If ginger and garlic are sticking to the pot, add 1 or 2 tbsp water at a time to deglaze!)
- Add mushrooms. Cook for 5-6 min, stirring occasionally, until mushrooms are softened and chicken is cooked through.** Season with salt and pepper.
- To the same pot, add oyster sauce, chicken broth concentrate and 4 cups (8 cups) water. Bring up to a boil.
- Once broth is boiling, reduce the heat to medium and add rice noodles. (NOTE: Make sure noodles are fully covered by broth.) Cook covered for 10-12 min, stirring occasionally, until tender but still slightly chewy to the bite. (NOTE: Get a head start on clean up, if you like.)
- When rice noodles are halfway done, add bok choy. Season with salt and pepper.
- Divide soup between bowls.
