Spicy Chicken Noodle Soup with Soft Boiled Eggs
Transform canned chicken noodle soup by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that has 450 mg sodium or less per serving.
Transform canned chicken noodle soup by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that has 450 mg sodium or less per serving.
Ingredients
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1 (10 ounce) can condensed low-sodium chicken noodle soup
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1 ½ teaspoons grated fresh ginger
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½ cup fresh cilantro leaves
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½ cup grated carrot
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¼ cup thinly sliced scallions
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2 soft-boiled or hard-boiled eggs, halved
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1/2 to 1 teaspoon Sriracha
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½ teaspoon toasted sesame seeds
Method
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Prepare soup according to package directions. Stir in ginger and heat until simmering.
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Divide the soup between 2 wide, shallow bowls. Top each with 1/4 cup each cilantro and carrot, 2 tablespoons scallions and an egg. Finish with Sriracha to taste and sesame seeds.
