• 1/2 tablespoon unsalted butter
  • 1/2 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 1/2 cup chopped carrots
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 12 ounces mushrooms, sliced
  • 6 cups low-sodium chicken stock
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 bok choy, greens chopped (about 2 cups worth)
  • 4 green onions, thinly sliced

for topping:

  • toasted sesame oil
  • soy sauce or tamari
  • rice vinegar
  • furikake seasoning
  • fresh chopped cilantro
  • lime wedges


  1. Heat a large pot over medium heat and add the olive oil and butter. Stir in the onion, carrots, salt and pepper, cooking until softened, about 3 minutes. Stir in the mushrooms and garlic, cooking until the mushrooms just soften, about 3 more minutes. Add the stock and bring the mixture to a boil.
  2. Reduce to a simmer and cook covered for 10 minutes. Stir in the chicken and bok choy, simmering for 10 more minutes. Right before serving, toss in the green onions.
  3. Serve with toppings of cilantro, toasted sesame oil, tamari, rice vinegar and furikake seasoning.

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