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Chicken and Kimchi Soup Recipe


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      Chicken and Kimchi Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

1 Tbs. vegetable oil
4 oz. fresh mushrooms, thinly sliced shitake (1 cup)
1 Tbs. finely chopped fresh ginger
1 qt. homemade or lower-salt chicken broth
1/4 cup mirin
2 boneless, skinless chicken breast halves (about 1-1/4 lb.), cut crosswise into 4 pieces
2 cups cabbage kimchi, drained and chopped
2 Tbs. white miso
3 scallions, thinly sliced (about 1/2 cup)

In a 5-quart pot, heat the oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the chicken broth, mirin, and 2 cups water; bring to a simmer. Add the chicken, lower the heat to medium, and simmer gently until the chicken is cooked through, about 15 minutes. Transfer the chicken to a cutting board and chop it or shred it with two forks into bite-size pieces. Return the chicken to the pot. Turn off the heat and whisk in the kimchi and miso. Serve topped with the scallions.
nutrition information (per serving)- Calories (kcal)- 320; Fat (g)- fat g 9; Fat Calories (kcal)- 80; Saturated Fat (g)- sat fat g 2; Protein (g)- protein g 35; Monounsaturated Fat (g)- 3.5; Carbohydrates (g)- carbs g 19; Polyunsaturated Fat (g)- 3; Sodium (mg)- sodium mg 800; Cholesterol (mg)- cholesterol mg 80; Fiber (g)- fiber g 4;

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