Eat For Eight Bucks: Ginger-Soy Chicken Noodle Soup Recipe

1. 1

   Heat vegetable oil in a large stock pot or Dutch oven over a medium-low heat until shimmering. Add the shallot, white parts of the scallions, and the ginger, and saute until soft, about 4 minutes. Add the mushrooms and the garlic and cook, stirring occaasionally, until the mushrooms have begun to release their juices and become tender, about 4 minutes.

2. 2

   Pour in the stock and soy sauce, and bring to a boil. Add the chicken and the noodles and simmer until the chicken is cooked through and the noodles are soft, about 9 minutes, or as specified on the package. Add half of the remaining green scallions to the pot. Taste for seasoning: if lacking in salt, add more soy; if you like spice, add some Sriracha. To serve, ladle into 4 bowls and eat immediately, garnished with the remaining scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.