Easy Japanese Steakhouse Soup

• 3 cups chicken stock
• 1 cup water
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• 2 skinless, boneless chicken breast halves - cubed
• 1/4 pound fresh snow peas, trimmed and halved
• 1 carrot, chopped
• 3 fresh mushrooms, sliced
• 2 green onions, chopped

1. Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
2. Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.

chicken stock, water, fresh ginger root, clove garlic, soy sauce, skinless, snow peas, carrot, mushrooms, green onions

Taken from www.allrecipes.com/recipe/186808/easy-japanese-steakhouse-soup/ (may not work)