Ingredients
- 4 Ontario Baby Bok Choy
- 4 cups (1 L) no-salt-added chicken broth
- 2 tsp (10 mL) minced fresh gingerroot
- 2 cloves Ontario Garlic, minced
- 2 boneless skinless Ontario Chicken Thighs, cut into thin strips
- 1 cup (250 mL) sliced Ontario Mushrooms
- 1 cup (250 mL) julienned Ontario Carrots
- 4 oz (125 g) thin rice vermicelli noodles
- 1 cup (250 mL) Ontario Bean Sprouts
- 1/4 cup (50 mL) rice vinegar
- 2 tbsp (25 mL) soy sauce
- 1 tbsp (15 mL) sriracha sauce
- 1-1/2 tsp (7 mL) sesame oil
- 1 tbsp (15 mL) cornstarch
- 1 Ontario Egg
Preparation
Cut leafy ends off bok choy, leave small leaves whole and slice larger leaves into bite-size pieces; cut stem ends into slices (keep separate from leaves). Set aside.
In large pot, combine broth, 1/2 cup (125 mL) water, ginger and garlic; cover and bring to boil over medium-high heat. Stir in chicken, mushrooms, carrots and reserved bok choy stems. Reduce heat to medium-low, cover and simmer for 3 minutes.
Meanwhile, in large pot of boiling water, cook noodles according to package directions. Drain and divide among bowls.
Add bean sprouts, vinegar, soy sauce, sriracha and sesame oil to soup pot; return to boil. In small bowl, stir cornstarch with 2 tbsp (25 mL) of cold water until smooth. Stir into pot and simmer until slightly thickened, about 2 minutes, reducing heat if necessary.
In measuring cup, whisk egg; slowly pour in a thin stream around the edge of the pot and stir once or twice to form fine egg threads. Stir in reserved bok choy leaves. Ladle soup over noodles.
TIPS:
One boneless, skinless Ontario Chicken Breast can be substituted for the thighs.
If using shiitake mushrooms be sure to remove and discard stems, slice only caps.
Nutrients per serving
1 Serving (When recipe serves 6):
- Calories: 190
- Protein: 13 grams
- Fat: 4 grams
- Carbohydrate: 24 grams
- Fibre: 2 grams
- Sodium: 590 mg
