Asian Noodle Bowl
"Green onions, fresh gingerroot, and Chinese cabbage make this aromatic soup similar to those served in authentic Asian noodle soups.
Servings: 8 servings of 1 cup
Ingredients
- 2 cups (500 ml) diced cooked chicken
- 2 cups (500 ml) thinly sliced bok choy
- 1/2 cup (125ml) thinly sliced green onions with tops
- 8 oz (250 g) 250 g mushrooms, sliced
- 1/2 cup (125 ml) julienne-cut carrots, 1 inch long
- 1 1- in (2.5-cm) piece peeled fresh gingerroot, finely chopped
- 2 garlic cloves pressed
- 3 cups (750 ml) water
- 1 14oz can (about 2 cups/500 ml) 100% fat-free vegetable broth
- 2 tbsp (30 ml) reduced-sodium soy sauce
- 1 3 oz/90 g pkg oriental-flavor ramen noodles
Instructions
- Dice chicken and thinly slice bok choy and green onions; set aside. Slice mushrooms. Cut carrot into julienne strips; cut strips into 1-in (2.5-cm) pieces. Peel gingerroot; finely chop/mince.
- Place mushrooms, carrots, gingerroot and pressed garlic (4-qt./3.8-L) Casserole. Add water, broth, soy sauce, and seasoning packet from ramen noodles; bring to a boil over medium-high heat. Add chicken, bok choy, onions, and noodles. Cover; remove from heat. Let stand 3 minutes. Serve immediately.
