Asian Chicken Soup This soup's Asian flavor is light but very tasty. I'm always looking for ways to utilize everyingredient and not waste anything. Save the bones to use in Roasting Chicken Stock. Makes 4 servings
	Ingredients: 2 cups Roasting Chicken Stock 1/2 cup thinly sliced shiitake mushrooms Two 1/4-inch pieces fresh ginger 1 baby bok choy, sliced, or Napa cabbage 2 skinless chicken thighs 2 skinless chicken legs 1/2 cup trimmed and thinly sliced scallions 1 tablespoon tamari soy sauce 1 tablespoon rice wine (mirin) 1/2 teaspoon sesame oil 1 cup diced daikon radishes 1/2 teaspoon red pepper flakes 1 small red or yellow bell peeper, julienned
	Instructions: 1. Place the chicken stock and 2 cups of water in 2-quart stockpot and bring to a boil. Add the ginger, chicken thighs and legs, tamari and wine. Bring back to a boil, then reduce the heat and simmer for 10 minutes. 2. Add the daikon and continue to simmer for additional 10 minutes. Add the bell pepper and mushrooms and simmer for 5 more minutes. Add the bok choy, scallions, sesame oil and red pepper flakes, and cook for 1 minute. 3. Remove the chicken from the soup and pull the meat from bones. Chop the meat and return to the soup. Remove the ginger pieces from the soup and discard, and serve. Notes: Chicken breast can be used instead of legs and thighs. Poach whole chicken breast for 12 to 15 minutes and remove from the soup. Dice and return to the soup just before serving.

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