Chicken Soup Asian
2 Cups chicken stock
2 Cups water
2 Tablespoons soy sauce
4 Cups mushrooms; Thinly Sliced
2 Slices Fresh Ginger; Sliced
1/4 Teaspoon dried red pepper flakes
2 Tablespoons sesame oil
2 Tablespoons EVO
2 Tablespoons rice vinegar
3 Cups bean sprouts
4 scallions; thinly sliced
1 Bunch watercress
salt and freshly ground black pepper
1 Pound chicken breasts; Cubed
2 Tablespoons Toasted Sesame
In a large saucepan, over high heat, bring the stock, water, soy sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the heat simmer, covered for 10 minutes or until the mushrooms are tender. Blend the sesame, vegetable oils and rice vinegar. Toss this dressing with the bean sprouts, scallions and watercress and season to taste with salt and pepper. Divide this salad among 4 soup bowls and reserve for later. When the mushrooms are tender, add the chicken to the soup and simmer, over moderate heat, uncovered for 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper. Remove the ginger slices, then ladle the hot soup over the bean sprout mixture and garnish with sesame seeds.