Ingredients
Scale
- 2 cups egg noodles
- 4 cups low-sodium chicken broth
- 1 knob fresh ginger (about 1 inch), sliced thinly
- 2 medium carrots, sliced into thin rounds
- 2 green onions, chopped finely
- 1 tsp sesame oil
- 1 cup sliced cooked chicken breast (or rotisserie chicken)
- 2 tbsp low-sodium soy sauce
- 1 tsp chili flakes (optional)
Instructions
- Heat the chicken broth in a large pot over medium heat until simmering. Add the sliced ginger and let it infuse for a few minutes.
- Stir in the carrots and cook until slightly softened, about 5 minutes.
- Add the egg noodles and cook according to package instructions (6-8 minutes) until al dente.
- Just before serving, stir in sesame oil, soy sauce, and chili flakes to taste.
- Ladle soup into bowls; top with sliced chicken breast and sprinkle with green onions. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg