Asian Chicken Noodle Soup
Serves 4
1 1/2 quarts (6 cups) low-sodium chicken broth
4 large garlic cloves, minced (1 tablespoon)
1 tablespoon minced fresh ginger or 1 teaspoon ground
1/4 cup soy sauce
2 packages (3 ounces each) ramen noodles, flavor packets discarded
2 cups shredded cooked chicken
2 cups fresh bean sprouts
4 scallions, white and green part, sliced thin
1/4 cup chopped fresh cilantro
1 lime, quartered
Bring broth, garlic, ginger, soy, and chicken to boil in a Dutch oven or soup kettle. Add noodles; return to a boil and cook until tender, about 3 minutes. Add sprouts, scallions, and cilantro and ladle into bowls immediately, serving each with a lime wedge.
This looked great, so I decided to make it for dinner. Except…
I didn’t have ramen noodles, so I substituted some leftover white rice.
I didn’t have bean sprouts, so I cut a carrot into matchsticks.
I didn’t have scallions, so I substituted some dried shitake mushrooms.
…and by the time I was done, I figured I’d go all the way, and drizzled a beaten egg into it to make it a sort-of-Hot and Sour soup.
I was going to thank you for the recipe, but I got off track somewhere. It was still delicious, so, thank you for the inspiration!