Food & dining

Sunday supper and more

Recipe for chicken-rice soup with ginger broth

Karoline Boehm Goodnick for the boston globe

Serves 4

2  teaspoons canola oil 

1  piece (2 inches) ginger, peeled and finely chopped 


2  cloves garlic, finely chopped 

1/2  bunch scallions, thinly sliced 

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

3  ounces fresh shiitake mushrooms, trimmed and sliced 

 Poaching liquid from cooking chicken breasts 

1  cup chicken stock 


1  bunch spinach, stemmed 

2  cooked chicken breast halves, thinly sliced 

1 1/2  cups cooked brown basmati rice 

1/4  cup mirin (rice wine) 

 Juice of 1 lemon 

 Salt and pepper, to taste 

1. In a soup pot over medium high heat, heat the canola oil. Add the ginger, garlic, and scallions. Cook, stirring, for 1 minute. Add the mushrooms, and cook, stirring, for 2 minutes or until the mushrooms begin to soften.

2. Add the chicken poaching liquid and 1 cup chicken stock. Bring liquid to a boil, lower the heat, and stir in the spinach, chicken, and rice. Simmer for 5 minutes or until chicken is hot and spinach wilts.

3. Remove soup from heat. Stir in mirin, lemon juice, salt, and pepper.

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.