- 1½ quarts (6 cups) low-sodium chicken broth
- 4 large garlic cloves, minced (1 tablespoon)
- 1 tablespoon minced fresh ginger or 1 teaspoon ground
- ¼ 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
- ¼ 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.
Mike V @ DadCooksDinner says
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!