Description

Deeply savory, light, and ultra‑aromatic chicken soup built on ginger, garlic, shiitakes, and scallions. Ready in about 20 minutes, this weeknight remedy delivers comforting umami without weighing you down.

Ingredients

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Aromatics & Mushrooms

2 tbsp neutral oil (grapeseed, canola, or avocado oil)
6 whole scallions (whites and greens separated)
4 oz shiitake mushrooms (sliced)
4 cloves garlic (minced)
2 tbsp fresh ginger (grated or minced)

Liquids & Protein

4 cups chicken stock (rich, high-quality or homemade)
2-3 cups cooked chicken (shredded (rotisserie works great))
6 oz baby bok choy (cut into 1-inch pieces)
1 tbsp soy sauce
1 pinch white pepper

Finish & Toppings

1 tbsp toasted sesame oil (stir in off heat)
toppings (optional) (chili crisp, cilantro, extra scallions, toasted sesame seeds)

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Instructions

Sauté Base: Heat oil in a stockpot over medium‑high. Add shiitakes and the white parts of the scallions; cook ~5 minutes until golden and the mushrooms release moisture.
Bloom Aromatics: Stir in garlic and ginger; cook ~2 minutes, stirring to avoid burning. If dry, splash in a bit of stock to deglaze and lift browned bits.
Simmer: Add chicken stock, shredded chicken, bok choy, soy sauce, white pepper, and the green parts of the scallions. Bring to a gentle boil, then simmer ~5 minutes until bok choy is tender‑crisp.
Finish: Turn off heat; stir in toasted sesame oil. Taste and adjust seasoning (more soy or white pepper as needed).
Serve: Ladle into bowls and garnish with chili crisp, cilantro, extra scallions, and sesame seeds if desired. Serve piping hot.

Notes

For richer flavor, use homemade stock. Swap bok choy for spinach or napa cabbage. If using low‑sodium stock, adjust soy sauce to taste. Leftovers keep 3 days refrigerated; reheat gently without boiling to preserve aromatics.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner, Lunch, Soup
Cuisine: Asian-Inspired

Nutrition

Calories: 280
Sugar: 3
Fat: 14
Carbohydrates: 8
Fiber: 2
Protein: 25