|This Asian Chicken Noodle Soup reminds me a little of Pho. We love Pho! Our favorite place to get Pho in Madison is Saigon Noodles. If you don’t know, Pho is a Vietnamese noodle soup consisting of broth, rice noodles a few herbs, and either beef or chicken. When I’m in the mood for Pho and can’t get to Saigon Noodles, I’ll be making this soup. The broth has similar flavors, garlic, and ginger. It’s a bit spicy with the chili-garlic sauce added but very flavorful. I really like that it only makes 4 servings but it would be very easy to double.|
|Above is my favorite chili-garlic sauce and I use Kikkoman Mirin.|
*I like to purchase a rotisserie for this soup. You can skip the cooking and just add the cooked chicken along with the spinach and noodles. If using more than 12 oz chicken, add more broth.
*If only making 2 servings at a time just cook up one pkg. of the ramen noodles in a separate pan of boiling water for 3 minutes. Divide noodles into two bowls and pour 2 servings of soup over noodles. Repeat with the next 2 servings a day or two later. This way the noodles don’t get overcooked when you warm up the soup.