Entree: Asian Chicken Noodle Soup

 

http://threemanycooks.com/recipes/soups-and-salads/asian-chicken-noodle-soup/

Serves 4

1 1/2 quarts (6 cups) low-sodium chicken broth
4 large garlic cloves, minced (1 tablespoon)
1 tablespoon minced fresh ginger or 1 teaspoon ground
1/4 cup soy sauce
2 packages (3 ounces each) ramen noodles, flavor packets discarded
2 cups shredded cooked chicken
2 cups fresh bean sprouts
4 scallions, white and green part, sliced thin
1/4 cup chopped fresh cilantro
1 lime, quartered
Bring broth, garlic, ginger, soy, and chicken to boil in a Dutch oven or soup kettle. Add noodles; return to a boil and cook until tender, about 3 minutes. Add sprouts, scallions, and cilantro and ladle into bowls immediately, serving each with a lime wedge.