Ginger Turmeric Chicken Ramen Noodle Soup

Ingredients

• 1 Nona Lim Turmeric Chicken Bone Broth 20oz pouch or 2 Nona Lim Turmeric Chicken Bone Broth 10 oz Heat & Sip Cups
• 1 box of Nona Lim Traditional Ramen
• 1 lb chicken breast tenders
• 2 large carrots, peeled and sliced
• ½ bunch spinach
• 3 green onions, sliced
• ½ tbsp sesame oil
• 1 tbsp freshly grated ginger
• 1 tbsp minced garlic
• 1 tbsp soy sauce
• Salt to taste
• Optional garnish: cilantro, chopped green onion, red pepper flakes

Directions

1. In a wok, heat the sesame oil.
2. Add the ginger and garlic and sauté for about 1 minute, stirring constantly. Add the green onions and stir again.
3. Add the soy sauce to deglaze the wok and stir again.
4. Add the bone broth and chicken tenders and bring to a simmer. Cover and cook for about 15-20 minutes or until the chicken is cooked through. Remove the chicken from the pot once cooked. Shred with two forks.
5. Add the carrots and simmer for another 10-15 minutes or until the carrots are tender.
6. Stir in the spinach and shredded chicken and cook until the spinach is wilted. Remove from the heat. Taste and season with salt if desired.
7. Cook the ramen according to package directions.
8. Divide the cooked noodles between two bowls and ladle the chicken and veggies on top of the noodles, followed by the broth.
9. Garnish with cilantro, green onion, and red pepper flakes.