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

Author: Pampered Chef

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.

Notes

Bryan's Notes

When I made this, we had an amount of frozen chopped chicken that exceeded the amount specified in this recipe. So I added more carrots (I used store-bought shredded carrots), a large amount of bok choy, more green onions, and more broth and water, plus some chopped asparagus that we had in the fridge. I also used two packages of ramen noodles (including their flavor packets). It turned out quite well. More soup-like than is indicated in the photo, but it was fine. This dish wasn't at all spicy, but the broth was nicely flavored.