Ginger Chicken and Mushroom Broth

Chinese · Autumn · 40 min · Serves 4 · By Lesapor Test Kitchen

This light and nourishing soup is perfect for a crisp autumn day. With tender chicken, earthy mushrooms, and a gentle ginger warmth, it delivers comfort in a bowl. This easy recipe will guide beginner cooks to create a deliciously healthy meal with minimal fuss.

Ingredients

• 1 pound boneless chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon fresh ginger, minced
• 8 ounces button mushrooms, sliced
• 2 green onions, sliced
• 1 tablespoon sesame oil
• Flaky sea salt, to taste
• Black pepper, to taste

Method

1. In a large pot, heat the sesame oil over medium heat. Add the minced ginger and sauté for about 1 minute until fragrant.
2. Add the chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until they begin to brown.
3. Pour in the chicken broth and add the soy sauce. Bring to a simmer.
4. Add the sliced mushrooms to the soup and simmer for 15 minutes, until the chicken is cooked through and the mushrooms are tender.
5. Season the soup with flaky sea salt and black pepper to taste. Stir in the sliced green onions just before serving.
6. Ladle the soup into bowls and serve warm.