Recipe(tried): Asian Salad Bar Soup (microwave)

This may be close to what you are describing. What makes the broth is the brown sugar, fresh ginger root and the soy sauce. You could leave out the chicken meat. I added all kinds of oriental vegetables also took 1/2 bag of vegetables for oriental stir fry and used them. I have just enough left for two small cups for dinner tonight. Hope this helps: AND BELIEVE IT OR NOT - IT IS ALL DONE IN THE MICROWAVE - I WAS LEARY AT FIRST, BUT NOW CONVIENCED. I ONLY USE MICROWAVES TO WARM STUFF UP.

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ASIAN SALAD BAR SOUP

4 cups chicken broth or vegetable broth
2 tablespoons light soy sauce
1 tablespoon ginger root, grated
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
3/4 pound boneless skinless chicken breasts, remove any fat and cut into 1/4 inch strips
2 cups vegetables (spinach leaves, bean sprouts, red or green sweet pepper strips, sliced mushrooms, grated carrots, or snow pea pods cut into 1-inch pieces), baby corn, etc.(
2 scallions, thinly sliced for garnish

Pour broth into a 2 1/2-quart microwave proof dish.

Add soy sauce, ginger, red pepper and brown sugar. Cover with microwave safe lid. Cook in microwave on High for 8 to 10 minutes, until just bubbling.

Add chicken pieces, cover again; cook 3 to 5 minutes, until just cooked through and no pink remains. With two forks, separate chicken pieces that stick together.

Add vegetables of choice; cover and cook for 2 to 4 minutes more, until vegetables are tender crisp. Ladle into bowls and sprinkle with green onions.

Description:
A delicious and fun way to eat your vegetables! To save on time-consuming chopping, let everyone choose their favorite vegetables from the salad bar.

Servings: 4
Source: CorningWare