1. In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer. 2. Cook over low heat for 30 minutes. 3. Strain the stock into a large bowl and return it to the pot. 4. Season the broth with salt & crushed red pepper flakes (if using) 5. Bring the broth to a boil; add the chicken. 6. Cook until the chicken is white throughout, about 4 minutes. 7. Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table. 8. Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
