Dinner for 2

Gingery Vegetable Soup

Name: Gingery Vegetable Soup
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 cups chicken bone broth; 6 oz shiitake mushrooms; 1 bunch green onions; 1 tbsp grated fresh ginger; 2 tsp garlic; 1 tbsp soy sauce; 2 tsp chili paste; 2 tsp fish sauce (optional); 2 cups savoy cabbage; 2 soft-boiled eggs; 1 tsp toasted sesame seeds

Chicken broth simmers with mushrooms, cabbage, ginger, garlic, and sauces before receiving eggs and sesame seeds.

$5.65per serving $$$

30 minstart to table

2servings

Japanese Dairy-free Lunches Dinners One-pot Back to school Cold-weather comfort Winter

Ingredients

6 cups chicken bone broth
6 oz shiitake mushrooms
1 bunch green onions
1 tbsp grated fresh ginger
2 tsp garlic
1 tbsp soy sauce
2 tsp chili paste
2 tsp fish sauce (optional)
2 cups savoy cabbage
2 soft-boiled eggs
1 tsp toasted sesame seeds

Steps

Slice the mushrooms and green onions, and chop the cabbage.
Bring the chicken broth to a simmer in a large pot over medium-high heat.
Add the mushrooms, ginger, garlic, soy sauce, chili paste, and fish sauce, then simmer for 10 minutes.
Stir in the cabbage and half the green onions, then simmer for 5 minutes.
Check that the thickest part of the poultry reaches 165 F before serving.
Divide the soup between two bowls and top with the eggs, remaining green onions, and sesame seeds.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.