Veggi Chicken Soup with Lo Bok
By Chef Ida Rodriguez


5 cups Chicken Stock (or water to make vegetarian)
2 small Melissa’s Sweet Baby Carrots cut into wedges
2 cups bamboo shoots - sliced
6 small potato - baby potatoes peeled and cut in half
1 tablespoon Soy Sauce
2 tablespoons Cold Water
1 1/4 ounces Melissa’s Veggi Chicken Strips 1 1/2 ounces
1 Lo Bok (6 inch) cut into wedges
6 Melissa’s shiitake mushrooms Chopped
2 tablespoons Cornstarch
Salt to taste


In a large saucepan combine chicken stock, vegetables and veggi chicken strips.

Bring to a boil, cover reduce heat and simmer for about 15-20 minutes or until vegetables are tender.

Season to taste with soy sauce and salt.

Mix cornstarch with water and add to hot soup to thicken.

Continue cooking until soup has cleared and thickened slightly, serve hot.