This is a Chinese style soup adapted from a recipe that appeared in a Sunset Quick Cuisine cookbook in 1991. This soup is easy and quick to make. You will use chicken, shrimp, tofu and vegetables.
1 whole chicken breast, skinned, boned and split
1 ¼ quarts of chicken broth
2 tablespoons of finely chopped fresh ginger
2 to 3 teaspoons of soy sauce
2 ½ cups chopped mushrooms
3 cups sliced bok Choy
1 cup firm tofu cubes
½ cup sliced green onions
½ pound small cooked shrimp
¼ cup chopped fresh cilantro
Ground red pepper optional
First cut chicken into ½ inch cubes and set aside.
Pour broth into a 4 to 5 quart pan; add ginger and soy sauce. Bring mixture to a boil over high heat. Add chicken, mushrooms, bok Choy, tofu, and onions. Cook uncovered until chicken is not pink in center when cut (about 2 minutes). Remove pan from heat and stir in shrimp and cilantro. Season with red pepper is you wish.