Thursday, July 8, 2010

Asian Noodle Bowl

I know it is summer, but this soup is so light and loaded with veggies and it is even great cold.  I just made it the other night and no one in my family complained about eating soup in July!


2 cups diced cooked chicken
2 cups thinly sliced bok choy
1/2 cup thinly sliced scallions
8 ozs. mushrooms, sliced
1/2 cup of julienne cut carrots
1 1inch piece of ginger, peeled and finely chopped
2 garlic cloves, pressed
3 cups of water
1 14oz. can of vegetable broth
2 tbsp soy sauce
2 packages of Ramen noodles

Place mushrooms, carrots, gingerroot and pressed garlic in a Dutch oven or large soup pot.  Add soy sauce, water, and broth and bring to a boil.  Add chicken, bok choy, onions and noodles.  Cover. Remove from heat and let stand for 3 minutes.

Serve immediately.