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🍽️ Chicken Soup with Pak Choi and Black Fungus

155 kcal · 30 min · 4 servings

Ingredients

• 300 g turkey breast fillet
• 2 small stalks leek
• 1 head pak choi
• 1 piece ginger (approx. 3 cm)
• 50 g dried Mu-Err mushrooms
• 1 tbsp oil
• 750 ml broth
• 1 tbsp soy sauce
• 1 tbsp rice wine
• salt

Instructions

1. 1. Rinse the chicken breast fillet under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Cut the chicken meat into small, bite-sized strips.
4. 4. Clean the leek stalks thoroughly of any adhering dirt.
5. 5. Rinse the leek under running water.
6. 6. Cut the leek into pieces about two centimeters long.
7. 7. Rinse the Pak Choi under running water.
8. 8. Remove the tough bottom ends of the Pak Choi leaves.
9. 9. Cut the Pak Choi leaves into narrow strips.
10. 10. Peel the ginger root with a vegetable peeler.
11. 11. Mince the ginger flesh very finely.
12. 12. Place the Mu-Err mushrooms in a bowl.
13. 13. Cover the mushrooms with lukewarm water.
14. 14. Let the mushrooms soak for about twenty minutes.
15. 15. Heat the oil in a large pot.
16. 16. Add the leek, Pak Choi, ginger, and drained mushrooms to the pot.
17. 17. Sauté the vegetables and mushrooms briefly.
18. 18. Pour the broth over the vegetables.
19. 19. Let the vegetables simmer on low heat for ten minutes.
20. 20. Add the chicken meat to the soup.
21. 21. Let the meat cook in the soup for five minutes.
22. 22. Season the soup with soy sauce to taste.
23. 23. Season the soup with salt to taste.
24. 24. Season the soup with rice wine to taste.

Nutrition per serving

• kcal: 155
• Protein: 23 g · Fett/Fat: 4 g · Carbs: 6 g