Lunch

Soup, Chicken and Mushroom Chanko Nabe is for Lunch.

Soup, Chicken and Mushroom Chanko Nabe takes 60 minutes to prepare.

Soup, Chicken and Mushroom Chanko Nabe takes 60 minutes to cook.

Soup, Chicken and Mushroom Chanko Nabe makes 17 servings.

The ingredients for Soup, Chicken and Mushroom Chanko Nabe are:

400g dry Brown Rice, prepared
2 lb boneless skinless Chicken Thigh, diced
1/2 lb Bok Choy, roughly chopped
1/4 lb Scallions, sliced thin on a bias
1 lb mixed Japanese Mushrooms (Beech, Maitake, Shiitake, Enoki), broken or diced
1 lb Daikon, diced
Water, tap, 16 cup (8 fl oz) (remove)
12 t Better Than Bouillon Chicken Base
19 oz firm Tofu, diced
8 oz frozen shelled Edamame
1/4 cup Soy Sauce
1/4 cup Mirin
1 t ground White Pepper
1/2 t ground Sansho Pepper

Here is how you make Soup, Chicken and Mushroom Chanko Nabe:

1. Prepare brown rice. Meanwhile, clean and prepare vegetables and chicken.2. Add water, chicken base, and chicken and bring to a simmer.3. When chicken is nearly cooked, add mushrooms and daikon and return to a simmer. Add pepper, soy sauce, and mirin.4. When mushrooms are cooked, add scallions and bok choy and return to a simmer.5. When vegetables are cooked, add edamame and tofu and simmer ten minutes longer.Serving Size: Makes 17 2-cup servingsNumber of Servings: 17Recipe submitted by SparkPeople user GLACIALMIKE.

The nutritional information for Soup, Chicken and Mushroom Chanko Nabe is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 224.2

• Total Fat: 4.8 g
• Cholesterol: 43.8 mg
• Sodium: 1,055.4 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 2.7 g
• Protein: 19.3 g