Baby Bok Choy with Shiitake Mushrooms in Ginger Broth


What You Will Need:

3 small Baby Bok Choy separated

2 skinless chicken breast seared then sliced

1 bunch of green onions sliced (white and light green parts only)

1 pound of Shiitake Mushrooms sliced

1 can of bamboo shoots rinsed

1 can of sliced water chestnuts rinsed

1 lemon zested

1 inch of ginger peeled then grated

3 cloves of garlic minced

2 Tbsp sesame oil divided

2 Tbsp low sodium soy sauce

5 C chicken stock

4 soft-boiled eggs peeled

salt and pepper

* If you want to add noodles to your soup I recommend Melissa’s Yakisoba noodles you can get them in the vegetable section of your grocery store.


Lightly salt and pepper the chicken breast and sear in a hot pan with 1 Tbsp sesame oil for 4 minutes on each side. (Depending on how thick your chicken breast are, you may have to cook the breast for 5 minutes on each side.) Set the chicken aside when done cooking.

In a pot on medium high heat add the sesame oil, ginger, garlic, and lemon zest. Cook for 1 1/2 minutes.


Add the mushrooms, baby Bok choy, soy sauce, and 1 cup of the chicken stock. Simmer for 3 minutes.


Add the rest of the chicken stock along with the bamboo, and water chestnuts. Simmer for 10 more minutes.

While the soup is simmering bring water to a boil in a separate pot then add 4 whole eggs. On my stove it takes 5 minutes to make a soft-boiled egg.

In a bowl that you will be serving out of, add the sliced seared chicken breast, pour a cup of the soup you made over it, then top with your peeled soft-boiled egg, and garnish with green onion.

*Makes 4 servings

198.5 Cal, 6 G fat, 10.5 G carbs, 3.5 G fiber,24.8 G pro, 2 G sugar


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