Ingredients for Asian Noodle Soup
- 6 cups chicken broth
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- snow peas (optional)
- bok choy (optional)
- water chestnuts (optional)
- bamboo shoots (optional)
- 4 ounces cooked ham (optional)
- 8 ounces angel hair pasta
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 cup sliced carrots
- 1 cup broccoli florets
- 1/2 cup sliced green onions (for garnish)
- mushrooms (optional)
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How to Make Asian Noodle Soup
- Heat sesame oil in a large pot or Dutch oven over medium heat.
- Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
- Pour in broth, soy sauce, and add carrots and broccoli. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, or until vegetables are tender-crisp.
- While vegetables simmer, cook noodles according to package directions in a separate pot. Drain well.
- Stir in cooked noodles and optional protein into the soup. Heat through for 2-3 minutes.
- Garnish with sliced green onions and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
21g
Fat
4g
Carbs
8g
