Title: Asian salad chicken soup
 Categories: 
      Yield: 4 Servings
 
      2 c  Chicken, veal, fish or
           Vegetable stock
      2 c  Water
      2 tb Soy sauce
      4 c  Mushrooms, wiped clean,
           Trimmed and thinly sliced
      2    Nickelsize slices of fresh
           Ginger
    1/4 ts Dried red pepper flakes
      2 tb Oriental sesame oil
      2 tb Vegetable oil
      2 tb Rice vinegar
      3 c  Bean sprouts
      4    Scallions (green onions),
           Thinly sliced
      1 bn Watercress, rinsed and
           Stemmed
           Salt and freshly ground
           Black pepper
      1 lb Skinless, boneless chicken
           Breasts, diced into 2 inch
           Cubes
 
  2 tablespoons black or toasted white sesame seeds, optional
  
  In a large saucepan, over high heat, bring the stock, water, soy
  sauce, mushrooms, ginger and red pepper flakes to a boil. Lower the
  heat simmer, covered for 10 minutes or until the mushrooms are
  tender. Blend the sesame, vegetable oils and rice vinegar. Toss this
  dressing with the bean sprouts, scallions and watercress and season
  to taste with salt and pepper. Divide this salad among 4 soup bowls
  and reserve for later. When the mushrooms are tender, add the chicken
  to the soup and simmer, over moderate heat, uncovered for 5 minutes
  or until the chicken is cooked through. Season to taste with salt and
  pepper. Remove the ginger slices, then ladle the hot soup over the
  bean sprout mixture and garnish with sesame seeds. Yield: 4 servings