Behind the Recipes
Simple Asian Chicken Soup by Divya Gugnani
INGREDIENTS:
2 bags Ramen noodles
1 can low-sodium chicken broth
6 shiitake mushrooms, sliced
2 green onions, chopped
1 skinless, boneless chicken breast, diced
2 eggs
PREPARATION:
1. Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. Drain and divide into two serving bowls.
2. Bring chicken broth to boil in a medium saucepan with mushrooms and green onions.
3. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth.
4. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.
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