Ingredients
1 ounce dried shiitake mushrooms, rinsed in cold water
1 tablespoon canola oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
4 cups reduced-sodium canned chicken broth
3 tablespoons soy sauce
1 pound skinless, boneless chicken breasts
1 small head (12 ounces) bok choy, white stems separated from leaves, thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
3 tablespoons rice vinegar
2 teaspoons toasted sesame oil
2 tablespoons cornstarch, dissolved in 1/4 cup water
Preparation
Place mushrooms in a small bowl; add 2 cups warm water. Let soak until softened, about 30 minutes. Drain in a sieve lined with a paper towel or coffee filter, reserving liquid. With a paring knife, remove stems; discard. Thinly slice caps.
In a large stockpot, heat canola oil over medium heat. Cook garlic and crushed red pepper, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring, until golden brown, about 5 minutes. Add broth, soy sauce, reserved liquid, and 1 cup water; bring to a boil.
Add chicken; reduce to a simmer. Cover; cook until chicken is cooked through, 8 to 10 minutes. Remove chicken; let cool, then shred meat.
Add bok-choy stems and bell pepper to pot; cook until tender, about 2 minutes. Stir in vinegar, sesame oil, and cornstarch mixture. Bring to a boil; cook 1 minute. Stir in bok-choy greens. Ladle into bowls, and top with shredded chicken.
