Spicy Ginger Chicken Noodle Soup with Snow Peas, Shiitake Mushrooms, and Cilantro

Now that winter has finally, sorta hit here in Los Angeles, I’m craving to have warm soups and comfort foods more often. Here’s a great recipe from Serious Eats slightly modified using reduced sodium ingredients. I also used snow peas instead of sugar snap peas because I love snow peas. I like this recipe because it’s spicy and uses a lot of fresh veggies. The result reminded me of pho.


24 fluid ounces reduced sodium chicken broth
1/2 teaspoon Sriracha or other chili sauce
1/4 cup reduced sodium soy sauce
2 inch piece fresh ginger, peeled and sliced
1 tablespoon brown sugar
2 tablespoons lime juice
3/4 pound boneless skinless chicken breast cut into 3 inch strips
1 cup sliced shiitake mushrooms
3 tablespoons chopped scallions
1 cup snow peas
1 red bell pepper, cut into 1/8 inch strips
1 teaspoon lime zest
6 ounces soba noodles
1/4 cup chopped cilantro

In a large pot, combine broth, chili sauce, soy sauce, ginger, brown sugar, and lime juice. Bring to a boil then cook, boiling, for 5 minutes.

Reduce heat to medium and add chicken and mushrooms. Let simmer for 15 minutes.

While chicken is cooking, fill a medium pot with cold water. Bring water to a boil, and add soba noodles. Cook for four minutes, then drain noodles and set aside.

Add scallions, snap peas, red pepper, and zest to broth. Let cook one minute. Take off heat.

Divide noodles among serving bowls, then ladle in soup. Garnish with cilantro. Add more Sriracha or other hot sauce if you want it to be more spicy.


Poor Chick’s Pho

A while back, I read an article on Serious Eats on Ramen Hacks. The first hack they showed was for Faux Pho. Looked very good and easy to make so I thought I would give it a try.

So today I give you Poor Chick’s Pho.


1 Maruchan Ramen Noodle Soup Chicken Flavor
2 cups of water
1 tbsp lime juice
2 tsp fish sauce
1/2 tbsp sugar
Pinch of red pepper flakes (optional)
Fixings: Thinly sliced beef, sprouts, cilantro, and sriracha

I boiled 2 cups of water in a saucepan. Once the water was brought to a boil, I added the ramen noodles. I broke up the noodles a bit in the bag before adding them in.

After that I added the sugar, fish sauce, lime juice, and 1/2 of the seasoning packet that came with the ramen.

I allowed this to cook for a few minutes until the noodles became soft.

Meanwhile, I brought out my fixings. I placed the thin strips of beef at the bottom of my serving bowl as shown.

When the noodles were ready and the broth was still hot, I poured it into the bowl and stirred a little to get the beef to cook.

It took a few minutes to get the beef to cook.

After that, I added my fixings and top.

Didn’t forget the sriracha!

This was the second time that I made this. I really liked it. Was it just like pho? Not at all. Will it quench the need for a pho fix. No. However it was a good hot soup that was pho-like, kind of. Also, it was cheap to make and it didn’t take much time to make it either. I would make this again on a cold day.