Hands-on Time
15 Mins
Total Time
55 Mins
Serves 6 (serving size: 3/4 cup)
Photo: Oxmoor House 

How to Make It

Step 1

Bring carrot juice to a boil in a medium saucepan over high heat. Boil 3 minutes. The carrot solids will "break" away from the clearer liquid during boiling.

Step 2

Turn off the heat and let stand 5 minutes, allowing the carrot solids to settle to the bottom of the pot. Ladle off the clear liquid. Strain through a double layer of cheesecloth. Discard the solids.

Step 3

Return the strained carrot juice to the pan. Add the stock, the rice vinegar, and the ginger.

Step 4

Bring to a simmer over medium-high heat; reduce the heat and simmer for 30 minutes.

Step 5

Add the chicken and the chile. Reduce the heat to low and steep for 5 minutes more.

Step 6

Serve, garnished with enoki mushrooms and chives.

Cooking Light Mad Delicious

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