CHICKEN AND MUSHROOM RAMEN SOUP
Servings
4
Passive Time
30
Servings
4
Passive Time
30
Ingredients
Instructions
  1. To make zucchini noodles, use a julienne slicer or spiralizer to cut zucchini into thin slices. Set zucchini noodles aside.
  2. Preheat broiler. Rub chicken thighs with five-spice powder; sprinkle with black pepper. Place chicken thighs on a foil-lined baking sheet. Broil 4 to 5 inches from the heat 8 to 10 minutes or until done (175°F), turning once halfway through broiling. Let stand 10 minutes. Slice chicken and set aside.
  3. Meanwhile, in a large saucepan combine stock, ginger, and garlic. Bring to boiling; reduce heat. Add mushrooms; simmer, uncovered, 2 minutes. Add zucchini noodles; simmer 1 minute. Remove saucepan from heat. Add spinach; stir just until wilted. Stir in chicken.
  4. Divide among four bowls; top with hard-cooked egg halves and scallions. If desired, sprinkle with crushed red pepper.