Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a quick and versatile dinner that's a cross between noodles and soup. You can toss in a variety of vegetables or meats, depending on what you have in the fridge. Substitute spinach or cabbage for the bok choy. Use a good quality chicken broth for the best results.

Ingredients Nutrition

Directions

  1. Cook noodles in boiling water according to package directions.
  2. Drain in colander and rinse with cold water.
  3. Meanwhile, heat broth in soup pot and add brown sugar, vinegar, tamari, carrot, ginger, garlic, and red pepper flakes.
  4. Simmer gently for five minutes.
  5. Add broccoli and simmer two minutes more.
  6. Toss in bok choy or greens, scallions, and and meats and return to a simmer.
  7. Add noodles and cook until heated through.
  8. Add cilantro just before serving, if using.
  9. Serve in large soup bowls with forks and spoons.
  10. Other ingredients you can add include cubed tofu, any cooked vegetables, sliced mushrooms, or thinly sliced beef. To make the soup less salty, use low-sodium broth or 1/2 broth and 1/2 water.
  11. Be sure to cook the noodles separately and rinse them, or the soup will be starchy and thick.
  12. Enjoy!
Most Helpful

4 5

This was delicious and a very easy way to recycle leftover chicken and to clear out some dabs of frozen vegetables from the freezer. It took me about 30 minutes from start to finish.