Ingredients

1 cinnamon stick

1/4 cup low-sodium soy sauce

1/2 oz dried shiitake mushrooms (or mixed dried mushrooms)

3 garlic cloves, sliced

3 cups hot water

1 tbsp peanut oil (or neutral oil like canola)

6 slices fresh ginger (1/8 inch thick)

1 star anise

2 cups mung bean sprouts

1 tsp ground black pepper

6 cups low-sodium chicken broth

8 green onions, white parts (cut into 2-inch segments)

2 cups diced onion

1 fennel bulb (cut into 1-inch pieces)

2 lb boneless, skinless chicken thighs (cut into 1-inch pieces)

1 lb bok choy, white stems (sliced lengthwise)

For the garnish:

1/2 cup fresh cilantro, chopped

1 lb bok choy, green leaves (chopped)

2 tsp toasted sesame oil

Lime wedges for serving

8 green onions, green parts (diced)

Instructions

Step 1: Place dried mushrooms in a heatproof container and cover with boiling water. Let soak for at least 30 minutes. Remove mushrooms, discard stems if desired, and slice thinly. Reserve the soaking liquid by straining it.

Step 2: Heat oil in a large pot over medium heat. Add diced onion, sliced garlic, and ginger slices. Sauté for about 5 minutes until fragrant and soft.

Step 3: Pour in the mushroom soaking liquid, chicken broth, soy sauce, cinnamon stick, star anise, and black pepper. Bring to a boil, then reduce heat to simmer.

Step 4: Add chicken pieces to the pot and simmer for 20 minutes to develop flavor.

Step 5: Stir in fennel, white parts of green onions, and sliced mushrooms. Cook for 5 minutes.

Step 6: Add bok choy stems, simmer for 3 minutes, then add bok choy greens and mung bean sprouts. Cook until greens just wilt, about 2 minutes.

Step 7: Remove and discard cinnamon stick and star anise. Ladle soup into bowls and garnish with green onion greens, cilantro, and a drizzle of toasted sesame oil. Serve with lime wedges if desired.

Tips & Variations

Substitute dried shiitake mushrooms with 1 cup fresh sliced mushrooms, adding them later in the cooking process for different texture.

For a vegetarian version, replace chicken thighs with 1 pound extra-firm tofu, pressed and cubed. Add tofu near the end as it heats quickly.

Bok choy can be swapped with Napa cabbage or Swiss chard; add the stems first and leaves later for best texture.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, but thighs tend to stay juicier and add more flavor to the soup. If using breast, monitor cooking time to avoid drying out.

Do I have to soak the dried mushrooms?

Soaking dried mushrooms is important to rehydrate them and release their full flavor. The soaking liquid also adds depth to the broth, so don’t discard it.