Trader Joe’s Miso Ginger Noodle Soup
Yield: 4-6
Trader Joe's Miso Ginger Soup
Cook time: 45 MinTotal time: 45 Min
Ingredients
- 1 individual pack Trader Joe’s squiggly knife cut noodles
- 32 oz Trader Joe’s miso ginger broth
- 1 lb boneless skinless chicken breast
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 1 bok choy, diced
- 2 cloves garlic, minced - I use TJ frozen cubes
- 2 tsp grated ginger - I use TJ frozen cubes
- 1 tbsp olive oil or toasted sesame oil
- Salt, to taste
- Pepper, to taste
- Red pepper flakes, optional for spice
- Lime juice, optional for serving
- Green onion, optional for serving
- Cilantro, optional for serving
Instructions
- Season the chicken breast with salt and pepper.
- In a pot over medium-high heat, drizzle olive oil and add the seasoned chicken breast. Cook on each side for 3-4 minutes. Once cooked, remove from the pot, set aside, and dice into bite sized pieces. Keep aside.
- Add diced onion, garlic, and ginger to the pot. Season with salt and pepper. Sauté for 1-2 minutes.
- Add veggies of choice. I used bell pepper and carrot. Sauté for 1-2 minutes then add diced bok choy and chicken.
- Pour in miso ginger broth, season with red pepper flakes, cover, and bring to a boil.
- Once boiling, add the uncooked noodles and discard the sauce pack. Boil until the noodles are finished cooking, about 5 minutes.
- Serve warm with fresh lime juice, green onion, and cilantro.