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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer. | 2. Cook over low heat for 30 minutes. | 3. Strain the stock into a large bowl and return it to the pot. | 4. Season the broth with salt & crushed red pepper flakes (if using) | 5. Bring the broth to a boil; add the chicken. | 6. Cook until the chicken is white throughout, about 4 minutes. | 7. Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table. | 8. Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	12	cups	low sodium	937.44	22.68	133.6608	31.4496
cremini mushroom	1		sliced	25.2167	0.0	5.61	0.1417
gingerroot	2		sliced	25.2167	0.0	5.61	0.1417
garlic clove	2		crushed	25.2167	0.0	5.61	0.1417
kosher salt				25.2167	0.0	5.61	0.1417
red pepper flake			crushed	25.2167	0.0	5.61	0.1417
chicken thigh	6	boneless	skinless boneless	-	-	-	-
tofu	14	ounces	drained cut firm	571.5258	11.0336	68.5434	34.6091
scallion	4		sliced	128.0	29.36	7.32	0.76
sesame oil				-	-	-	-
teriyaki sauce				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.