Leigh Beisch
Ramen noodles and chicken are quick-cook ingredients in this Chinese soup recipe. Scallions, fresh spinach leaves, and a bit of chili sauce add color.
How to Make It
Step 1
Place noodles (discard seasoning packages) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 4 soup bowls.
Step 2
Heat oil in a medium saucepan over medium heat. Stir-fry ginger and garlic about 30 seconds. Add broth, soy sauce, chili-garlic sauce, chicken, and pepper to taste; bring to a boil. Reduce heat to low; simmer about 5 minutes, or until chicken is done. Remove from heat; stir in scallions. Ladle soup over noodles. Top with 1/2 cup spinach and chili-garlic sauce to taste.
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