How to Make Ramen-Style Ginger Chicken Noodle Soup
Try this Asian twist on classic chicken noodle soup next time you’re battling a cold! Use the breast meat from a store-bought rotisserie chicken to make this extra easy. For the noodles, you could use brown rice udon, soba, or whole-wheat spaghetti. Get creative and add whatever toppings you have on hand: avocado, boiled egg, scallion, mung bean sprouts, thinly sliced mushrooms, toasted sesame seeds, lime, or sliced hot chile peppers all make great toppings.
Find this recipe and more in The Clean & Simple Diabetes Cookbook by Jackie Newgent, RDN, CDN
10 min prep time
14 min cook time
6servings
1 1/4 cups
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Step-By-Step Instructions:
- Add the broth, ginger, and salt to a large saucepan and bring to a boil over high heat.
- Stir in the chicken and noodles, return to a boil, then reduce the heat to medium. Cook, uncovered, until the noodles reach your desired texture, about 8 minutes. Stir in the spinach.
- Ladle into bowls. Sprinkle with the cilantro and serve.
Nutrition facts
6 Servings
-
Serving Size
1 1/4 cups
-
Amount per serving
Calories
180
- % Daily value*
-
Total Fat
1.5g
2%-
Saturated Fat
0.6g
3% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
35mg
12% -
Sodium
580mg
25% -
Total Carbohydrate
23g
8%-
Dietary Fiber
3g
11% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
19g
-
Potassium
520mg
11%
Ingredients
low sodium chicken broth
5 cup
grated fresh ginger
1 tbsp
salt
3/4 plus 1/8 tsp
shredded cooked chicken
2 cup
dry whole grain noodles of choice, such as brown rice udon
6 oz
spinach
1 (5-oz) package
fresh cilantro
1/3 cup