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