Asian Noodle Bowl


    2 cups diced cooked chicken
    2 cups thinly sliced bok choy
    1/2 cup thinly sliced green onions with tops
    8 oz muchsrooms, sliced
    1/2 cup julienne-cut carrots 1 inch long
    2 galric cloves, pressed
    3 cups water
    1 can (14oz) 100% fat-free vegetable broth
    2 tbsp reduced-sodium soy sauce
    1 pkg (3oz) oriental-flavor ramen noodles


Light Version Of Soup Served In Noodle Shops

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