Chicken, Shiitake and Bok Choy Soup
| 3 | cups thinly sliced bok choy | 8 | cups chicken broth |
| 6 | ounces fresh shiitake mushrooms, stemmed, caps sliced | 2 | tablespoons minced peeled fresh ginger |
| 3 | tablespoons fish sauce (nam pla) | 1 | tablespoon soy sauce |
| 1 | tablespoon sesame oil | 1/4 | teaspoon chili oil |
| 4 | teaspoons rice vinegar | 2 | green onions, sliced |
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Bring chicken broth, mushrooms & ginger to boil in a pot. Reduce heat & simmer 3 minutes. Add fish sauce, soy sauce, sesame oil & chili oil; simmer 2 minutes. Add bok choy; simmer until bok choy is tender. Stir in vinegar. Season soup to taste. Ladle soup into bowls. Sprinkle with green onions & serve. (91 cals.l; 5 g. fat)
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