Ingredients
The following ingredients have 4 Servings
- 1-2 tbsp canola oil
- 1 cup thinly sliced carrots
- 1 thick bunch of green onion (thinly sliced)
- 4 garlic cloves (minced)
- 1-2 tsp ground ginger
- 3-4 cups rotissere chicken (pulled and roughly chopped)
- salt & pepper (to taste)
- 6 1/2 cups chicken broth
- 2- 3 tbsp soy sauce (to taste)
- 3 tbsp rice vinegar
- 1 tbsp Sriracha
- 1 tbsp sesame oil
- 1 tbsp sugar
- 3 cups lightly packed (roughly chopped Napa cabbage)
- 6 oz crimini mushrooms (thinly sliced)
- 1 1/2-2 packages dry ramen (seasoning packets discarded)
- 1/2 cup chopped fresh cilantro
Instruction
- In a large skillet over medium-high heat, heat the canola oil. Add in the carrots and saute about 3 minutes. Stir in the green onions, garlic, and ginger and saute 2 minutes longer.
- Stir in the chicken, chicken broth, soy sauce, rice vinegar, Sriracha, sesame oil, sugar, cabbage and mushrooms and bring the soup to a rolling boil. Let it boil for 2-3 minutes. Reduce the heat to medium, and add in the noodles and cook 3 - 5 minutes longer, stirring occasionally, until noodles are tender.
- Serve the soup warm and sprinkled with the cilantro.
