Chicken Ramen Soup

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Warm up with this chicken and ginger-infused ramen filled with earthy mushrooms, scallions and Reames^® Quick Prep Egg Noodles.

READY In

30 Minutes

PREP TIME

10 Minutes

COOK TIME

20 Minutes

SERVES

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Ingredients

1 tablespoon sesame oil

6 scallions, white parts only, sliced

1 (2-inch) piece fresh ginger, minced

3 garlic cloves, minced

4 ounces shiitake mushrooms, sliced

1 to 2 tablespoons soy sauce, more or less to taste

6 cups chicken stock

3 cups shredded chicken

24 ounce package Reames® Quick Prep Egg Noodles

Directions

Step 1:

Heat oil in a large pot over medium heat. When hot, add white parts of scallion and cook until soft, about 2 minutes. Add garlic and ginger, and cook another minute or two.

Step 2:

Add mushrooms and sauté 3 to 5 minutes. Add soy sauce and stir to combine. Add stock, cover and bring to boil. Simmer gently for 10 minutes.

Step 3:

Add shredded chicken and cook a minute or two longer, until warmed through.

Step 4:

Divide noodles among bowls.

Step 5:

Ladle in soup.

Step 6:

Top with a soft-boiled egg and scallions. Serve with hot sauce on the side.