TOP Reviews:
I used this as an inspiration and added what I had available…some fresh snow peas, some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was delicious and I will definately make it again.
I did change this up quite a bit but am giving it 5 because it would be good as written. I only changed it to give it more substance for my non soup loving hubby. I browned my chicken hunks in seasame oil,black pepper, and season salt. I added snow peas and carrots to the broth and then I garnished with bean sprouts, cilantro, and red bell pepper. The only complaint I have with this soup is that it only said to slice the mushrooms when indded the stems should really have been removed. I had never had shiitake mushrooms and have since learned that the stems are tough and rubbery and I will definitely remove them the next time I make this.
My husband was sick with a very bad cold, so I thought I would try this. Very easy and very delicious. I doubled the stock and may double the chicken next time. I will also try it with tofu and I think that would be a nice touch. The noodles should be broken up into small pieces or else you’re eating it with a fork and spoon.
I really love this soup. Pefect for lunch and much heartier than it looks. I added snap peas to it and doubled the noodles, but it’s great in it’s original form too!
Easy to make and delicious. I added a can of water and did not add any egg and
it was delicious. Next time I might add some more vegetables, like cut up broccoli.
This dish was a hit with my in-laws! I took several suggestions from other reviews. I added fresh bean sprouts, frozen petite peas, and soy sauce because I prefer hearty soups. The eggs worked very well and had the texture of tofu. Shitake mushrooms are out of season so I substituted with regular medium mushrooms. I even found premade chinese noodles and this cut the cooking time in half. My husband’s grandmother asked me for the recipe and she took home a large bowl of leftovers. I will definitely make this again.
i LOVED this! i omitted the mushrooms (don’t like them) and added some black pepper to kick it up a little, but it was delicious and even my hubby, who’s not much of a soup man, had two helpings. easy and fast and yummy; definite keeper.
A very good, very simple recipe! I didn’t use green onions because I forgot to pick them up! The recipe says to use one can of 14 oz broth, but I used 2 since the cans I got were about 10 oz each. It also didn’t seem like there was enough broth anyway. I was scared of the mushrooms since I’ve never cooked with them before, but they were delicious. Same with the eggs in the recipe. Someone else said they left it out because it was “weird,” but trying new things is whole fun of cooking! An analogy would be like trying on clothes, things on the rack might look great on you!
INGREDIENTS
1 (32 oz.) package low-sodium chicken broth
2 (15 oz.) cans coconut milk
1 (4.3 oz.) package dry ramen noodles, seasoning packet discarded
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