Ingredients:

  • 4 cups (950 mL) chicken stock (low sodium)
  • 2 tablespoons (30 mL) soy sauce
  • 1 tablespoon (15 mL) fish sauce
  • 1 teaspoon (5 g) sugar
  • 1-inch (2.5 cm) piece of ginger, sliced
  • 3 cloves garlic, minced
  • 2 green onions, chopped (plus extra for garnish)
  • 8 oz (225 g) fresh ramen or udon noodles
  • 8 oz (225 g) shrimp, peeled and deveined
  • 8 oz (225 g) boneless, skinless chicken breast, thinly sliced
  • 1 cup (about 25 g) fresh baby spinach or bok choy
  • Juice of 1 lime
  • Fresh cilantro, for garnish
  • Sliced red chili or chili oil, optional

Instructions:

  1. In a large pot, combine chicken stock, soy sauce, fish sauce, sugar, ginger, garlic, and green onions.
  2. Bring to a simmer over medium heat and cook for 10 minutes to allow flavors to develop.
  3. Add thinly sliced chicken to the broth and cook for 5 minutes until the chicken is no longer pink.
  4. Add shrimp to the pot and cook for an additional 3-4 minutes until pink and opaque.
  5. In a separate pot, bring water to a boil and cook the noodles according to package instructions. Drain and set aside.
  6. Add cooked noodles to the broth and stir in fresh baby spinach or bok choy until wilted.
  7. Taste and adjust seasoning if necessary.
  8. Ladle into bowls and top with fresh cilantro, additional green onions, lime juice, and chili if desired.