Easy Japanese Steakhouse Soup

Ingredients

• 1  carrots chopped
• 3 cups chicken stock see 
• 1 tablespoon ginger root fresh minced
• 3  mushrooms fresh sliced
• 1 clove garlic minced
• 2  green onions chopped
• 2  chicken breast halves boneless skinless cubed
• 0.3 pound snow peas fresh trimmed halved
• 2 tablespoons soya sauce 
• 1 cup water 

Equipment

• pot

Directions

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.
3. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.