Asian Noodle Bowl

GREEN ONIONS, FRESH GINGERROOT AND CHINESE CABBAGE MAKE THIS AROMATIC SOUP SIMILAR TO THOSE SERVED IN AUTHENTIC ASIAN NOODLE SHOPS.

INGREDIENTS

2 cups diced cooked chicken

2 cups thinly sliced bok choy

1/2 cup thinly sliced green onions with tops

8 ounces mushrooms, sliced

1/2 cup julienne-cut carrots, 1 inch long

1 1-inch piece peeled fresh gingerroot, finely chopped

2   garlic cloves, pressed

3 cups water

1 can (14 ounces) 100% fat-free vegetable broth

2 tablespoons reduced-sodium soy sauce

1 package (3 ounces) oriental-flavor ramen noodles

DIRECTIONS

1. Dice chicken and thinly slice bok choy and green onions using Chef’s Knife; set aside. Slice mushrooms using Quick Slice.

2. Using Julienne Peeler, cut carrot into julienne strips; cut strips into 1-inch pieces.

3. Peel gingerroot; finely chop using Food Chopper or use the fine adjustable grater. 

4. Place mushrooms, carrots, gingerroot and garlic pressed with Garlic Press in nonstick skillet. Add water, broth soy sauce and seasoning packet from ramen noodles; bring to a boil over medium-high heat.

5. Add chicken, bok choy, green onions and noodles. Cover; remove from heat. Let stand 3 minutes. Serve immediately.