Asian-Inspired Chicken Soup
"What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or Savoy cabbage, mushrooms, Chinese broccoli, broccolini, onions, leeks, mustard or turnip greens, celery or whatever tickles your bonnet. Just be sure that you don’t overcook the vegetables. Spice it up with Asian-style chile sauce, such as sriracha, and/or serve the soup over noodles to make it a more substantial main dish...."
INGREDIENTS
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1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
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3 cups boiling water
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1 tablespoon peanut oil or canola oil
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2 cups diced onion
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3 cloves garlic, thinly sliced
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6 1/8-inch-thick slices peeled fresh ginger
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6 cups reduced-sodium chicken broth
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1/4 cup reduced-sodium soy sauce
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1 2-to-3-inch stick cinnamon
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1 whole star anise
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1 teaspoon freshly ground pepper
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2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
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1 bulb fennel, cored and cut into 1-inch pieces
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8 scallions, whites cut into 2-inch pieces and greens chopped, divided
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1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided
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2 cups (4 ounces) mung bean sprouts (see Note)
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1/2 cup chopped fresh cilantro
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2 teaspoons toasted sesame oil
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Lime wedges for garnish
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