Spicy Asian Mushroom Soup

Noodles bars are one of my favorite places to eat. I love all the fixins added to a warm salty base of broth – the combinations are endless. My top noodle bar hands down is Wagamama in London…it’s addicting. To my surprise, they just added locations in Boston and DC. Keeping my fingers crossed for NYC. Anyway, until then I like to whip up this easy soup and toss in leftovers to remind me of my days of living in London.

Spicy Asian Mushroom Soup

• 4 cups chicken broth
• 1/4 cup soy sauce + 1 Tb
• 1 lime juiced
• 1 pack ramen style Asian noodles
• 1 lb chicken
• 1 pack mushrooms
• peanuts
• bean sprouts
• 1 tsp red pepper flakes
• olive oil
• salt

In a large pot, combine chicken broth, lime juice, and 1/4 cup soy sauce. Bring to a boil and add in ramen noodles. Cook 3-4 mins until tender. Remove from heat. In a skillet on high heat, coat with oil and add 1 Tb soy sauce. Season mushrooms with salt and stir fry for 2-3 mins and add in peanuts for an extra 1-2 mins. Add to the soup. In the same skillet on medium high, coat with oil and cook chicken. Shred the chicken and add to the soup. Toss in red pepper flakes and salt to taste. Simmer for 10 mins. Spoon until a large bowl and top with bean sprouts.

Use local and/or organic ingreds if available.