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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a very light and tasty soup and very easy to make. Can be served over cooked rice if desired. Ingredients:
8 cups chicken broth |
8 slices fresh gingerroot, 1/8 inch thick |
1 teaspoon whole black peppercorn |
6 large green onions, cut to 1 inch lengths |
1 large sweet red pepper, seeded and sliced |
1 cup fresh button mushroom, sliced |
1/2 cup bamboo shoot |
1/2 cup rice wine vinegar |
2 teaspoons chili powder |
2 teaspoons sesame oil |
Directions:
1. In a large cooking pot, add chicken broth, sliced ginger root, peppercorns and bring to boil.
2. Reduce heat to low and simmer uncovered for 20 minutes.
3. Strain broth and discard ginger root and peppercorns.
4. Return strained broth to cooking pot.
5. Add sliced green onions, sliced red sweet pepper, sliced mushrooms, bamboo shoots, rice wine vinegar, chili powder and sesame oil.
6. Bring to boil, reduce heat and simmer for 10 minutes or until vegetables are just tender crisp.
7. Serve in soup bowls.
8. If desired, serve this soup over cooked white or brown rice.
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