Comforting, familiar chicken noodle soup gets a fun Asian twist. This super-simple combination is flavorful and warming, perfect for a cold winter night or or a get-well-soon dinner. And in a nifty back-pocket kitchen trick, you’ll scramble eggs right into the soup!
Active Time: 20 minutes
Total Time: 20 minutes
What You Get:Chicken broth
What You’ll Need:Soy sauce (optional)
Step 1: Bring a large pot of water to a boil. In a separate medium pot, pour the chicken broth and an equal amount of water, then place it over medium-low heat. Smash and peel two large garlic cloves and slice three large 1” coins of ginger (no peeling necessary). Add ginger and garlic to the broth, and bring to a simmer.
Step 2: Wash and chop bok choy into rough ½” slices, discarding the root end. De-stem mushrooms (compost stems or set them aside for veggie broth materials), thinly slice green onions, and cut chicken into 1” chunks.
Step 3: When the broth is simmering, add the chicken and mushrooms. Let cook until the chicken is firm, about 8 minutes.
Step 4: Pull noodles apart slightly with your hands, then carefully add to the boiling water (not the broth!) and cook according to the package directions. Once cooked through, use a slotted spoon or tongs to transfer the noodles to the broth.
Step 5: Add bok choy to the broth and give it a good stir. Crack two eggs into a small bowl, scrambling them a bit with a fork, then pour into the soup and stir again so the eggs cook through in the broth.
Step 6: Divide soup between serving bowls. Sprinkle with green onions and (optional) serve with soy sauce and your favorite hot sauce.
Contains: eggs, wheat, soy.