Vietnamese Noodle Soup

360
Vietnamese Noodle Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups organic reduced sodium chicken stock

  • 1

    clove garlic, minced

  • 1

    tsp minced ginger

  • ¼

    tsp cardamom

  • 1- 7oz bag of Miracle Noodle Angel Hair Noodles

  • 1

    boneless, skinless chicken breast sliced crosswise into ⅛ slices

  • 1

    cup bean sprouts

  • 2

    scallions, sliced into ¼ inch pieces

  • 1

    tsp chili sauce(optional)

  • ½

    lime, cut in half

  • ¼

    cup chopped cilantro

  • cup of mushrooms-any variety (optional)

  • 1

    thinly slice chili pepper with seeds removed (optional)

Directions

In a 3 quart saucepan, bring chicken stock to a boil over medium-high heat. Add garlic, ginger and cardamom and let simmer for 10 minutes. In a colander rinse noodles with warm water for a couple of minutes, pat dry with a small hand towel or paper towel to remove excess water. Divide noodles into two bowls. Add chicken to stock and let cook for 5 minutes(until completely cooked) Pour soup into bowls over the noodles. Divide bean sprouts between 2 soup bowls then top each serving with half the scallions and chili sauce. Garnish bowls with a slice of lime and pieces of cilantro.


Nutrition

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