Ingredients

The following ingredients have 4 Servings
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon olive oil
  • 1/2 sweet onion (diced)
  • 1/2 cup chopped carrots
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves (minced)
  • 12 ounces mushrooms (sliced)
  • 6 cups low-sodium chicken stock
  • 2 boneless (skinless chicken breasts, cooked and shredded)
  • 1 bok choy (greens chopped (about 2 cups worth))
  • 4 green onions (thinly sliced)
  • for topping:
  • toasted sesame oil
  • soy sauce or tamari
  • rice vinegar
  • furikake seasoning
  • fresh chopped cilantro
  • lime wedges

Instruction

  • Heat a large pot over medium heat and add the olive oil and butter. Stir in the onion, carrots, salt and pepper, cooking until softened, about 3 minutes. Stir in the mushrooms and garlic, cooking until the mushrooms just soften, about 3 more minutes. Add the stock and bring the mixture to a boil.
  • Reduce to a simmer and cook covered for 10 minutes. Stir in the chicken and bok choy, simmering for 10 more minutes. Right before serving, toss in the green onions.
  • Serve with toppings of cilantro, toasted sesame oil, tamari, rice vinegar and furikake seasoning.