ASIAN NOODLE SOUP

Ingredients

• 2 large chicken breasts, boneless + skinless
• 1 T pureed ginger
• 1 T Chinese Five Spices mix
• 5 garlic cloves, crushed
• 2 T toasted sesame oil
• 32 oz Chicken Bone Broth
• 1/4 C Tamari or soy sauce
• 3 T rice vinegar
• 1 t Sriracha or chili garlic sauce
• 2 spring onions, thinly sliced
• 2 heads baby bok choy, sliced
• 8 oz package Asian noodles (Pad Thai Brown Rice, ramen, Udon)
• 1 lime, cut into wedges
• 1 C cilantro leaves

Instructions

1. In a medium pot, fitted with a steamer, add 2 C water, pureed ginger, Chinese Five Spices mix and the crushed garlic.

2. Place the chicken on the steamer, cover and cook for 10 - 15 minutes or until chicken is just cooked through. Shred the chicken and set aside.

3. In a medium saucepan, heat the toasted sesame oil.

4. Add the spring onions and sauté, over medium heat, for 5 minutes.

5. Add the bone broth, 2 C water, soy sauce, rice vinegar and Sriracha. Bring to a simmer.

6. While the broth is simmering, prepare the noodles according to package instructions.

7. Divide the noodles between four large bowls. Top with shredded chicken and bok choy. Ladle hot broth into each bowl.

8. Garnish with a squeeze of lime and cilantro.

Serves 4
Category: Lunch + Dinner

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