Ginger Chicken Soup with Fresh Mung Bean Sprouts
Ginger Sprout Soup
A light, aromatic soup with tender chicken, zingy ginger, and crunchy mung bean sprouts for a clean, healthy meal.
There is something incredibly revitalizing about a clear, ginger-heavy broth paired with the satisfying snap of fresh mung bean sprouts. This soup is my absolute go-to whenever I'm feeling a bit under the weather or just need a light, clean meal that doesn't skimp on depth of flavor. It’s a beautiful balance of savory chicken, aromatic garlic, and that unmistakable zing of fresh ginger that warms you from the inside out without feeling heavy.
The secret to this dish really lies in the texture of the sprouts. Instead of boiling them until they're soft and limp, we stir them in right at the end so they retain their signature crunch. Paired with tender ribbons of bok choy and succulent shredded chicken, every spoonful offers a lovely contrast of textures. It is a simple, humble soup that manages to feel like a high-end spa meal right in your own kitchen.
Nutrition (per serving)
Directions
-
1
Heat the vegetable oil in a large pot over medium heat. Add the minced ginger and garlic, sautéing for about 1-2 minutes until fragrant but not browned.
-
2
Add the chicken breasts to the pot and sear for 3 minutes on each side. They don't need to be cooked through yet; we just want a little color.
-
3
Pour in the chicken broth and soy sauce. Bring the liquid to a gentle boil, then reduce the heat to low and simmer for 12-15 minutes, or until the chicken is fully cooked.
-
4
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the broth.
-
5
Stir in the chopped baby bok choy and simmer for another 2 minutes until the greens are tender-crisp.
-
6
Turn off the heat. Stir in the fresh mung bean sprouts and the toasted sesame oil. The residual heat will perfectly soften the sprouts while keeping their crunch.
-
7
Ladle into bowls and garnish generously with sliced green onions before serving.
Ingredients
- Chicken breast:1 lb
- Mung bean sprouts:2 cups
- Chicken broth:6 cups
- Fresh ginger, minced:2 tbsp
- Garlic, minced:3 cloves
- Baby bok choy, chopped:2 heads
- Soy sauce:2 tbsp
- Toasted sesame oil:1 tbsp
- Green onions, sliced:3 pieces
- Vegetable oil:1 tbsp
Tips & Notes
- For an extra kick, add a drizzle of s chili oil or a few slices of fresh jalapeño at the end.
- If you have leftovers, store the sprouts separately and add them fresh when reheating to maintain their texture.
- You can swap the chicken for firm tofu cubes to make this a delicious vegetarian-friendly meal.
