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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 cups chicken broth 6 green onions, chopped, white and green parts kept separate 2 tsp. peeled, minced fresh ginger 1 tbsp. dried lemongrass 1 pound boneless, skinless chicken breast halves 8 ounces sliced fresh mushrooms 2 tbsp. soy sauce 1 tsp. oriental chili paste 4 ounces uncooked ramen noodles 2 ounces baby spinach leaves
Directions
Combine broth, white part of the green onions, ginger and lemongrass in a large pot. Bring to a boil over medium high heat. Add the chicken breast and reduce heat to medium low. Simmer about 20 minutes until chicken is cooked through, stirring occasionally. Transfer the chicken to a plate and shred. Skim the foam off the top of the broth. Strain broth through a fine sieve into another large pot. Add mushrooms and green part of green onions. Simmer 10 minutes over medium low heat. Add the shredded chicken to the pot along with the soy sauce and chili paste. Simmer 10 minutes, stirring occasionally. Meanwhile bring a medium pot of water to a boil. Add ramen noodles and boil until tender, stirring frequently. Drain ramen noodles and divide between 6 bowls. Divide the baby spinach between the bowls and ladle soup over. Serve soup immediately.
Serves 6.
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