Loaded with Vitamin A and C and my favorite these cold days Vitamin D, this soup is not only tasty but good for you (don't tell the children that though). Ideally I would make this with a variety of fresh mushrooms, but all that were available were the white and brown crimini. One could easily add oyster and shiitake to increase the authentic asian flavor. Alas I work with what I have.
Ingredients:4 cups sliced mushrooms
8 cups chicken stock
2 cups cooked shredded chicken
4 cups chopped gai choy (chinese mustard greens)
F.O.C for frying
1 tbsp chili garlic paste
2 tsp grated ginger
1/4 cup soy sauce
4 green onions thinly sliced for garnish
Directions:Heat oil in large pot. Cook mushrooms on medium heat until lightly browned, add ginger and gai choy and sauté a few minutes more. Add chicken stock and and chicken; continue to simmer as long as you wish really. Shortly before serving add the soy sauce and ginger paste and garnish with green onions.
Enjoy! And if you're not usually a throw it a pot and wing it type of person I encourage you to give creative soups a try. The ingredients usually cost only pennies a bowl so you don't have to feel bad if no one likes it but you.