Ramen Noodle Soup
These cold rainy days had me craving warm and filling soup. I wanted something different, something a little spicy so I whipped up a homemade ramen soup. The great thing about this soup is that you can put pretty much anything that you want in it! I made mine with roasted chicken breasts, shiitake mushrooms and green onion tops. This is nothing like the soup you became familiar with in college, it’s way better!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Preheat oven to 400 degrees. Season chicken with salt and pepper and roast for 20-25 minutes until internal temperature reaches 165 degrees. Allow to cool about 5 minutes and shred meat with 2 forks.
Meanwhile in a large pot add the chicken broth, garlic, ginger paste, soy sauce, sriracha sauce, rice wine vinegar and shiitake mushrooms bring to a low boil. Add the ramen noodles and allow to cook until tender 4 minutes or so. Then add the shredded chicken, green onions and spinach. If you like a hot and sour style soup like me add the juice of half a lime. Serve immediately.
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