Transform canned chicken noodle soup by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that has 450 mg sodium or less per serving.
Ingredients
1 (10 ounce) can condensed low-sodium chicken noodle soup
1 ½ teaspoons grated fresh ginger
½ cup fresh cilantro leaves
½ cup grated carrot
¼ cup thinly sliced scallions
2 soft-boiled or hard-boiled eggs, halved
1/2 to 1 teaspoon sriracha
½ teaspoon toasted sesame seeds
Directions
Prepare soup according to package directions. Stir in ginger and heat until simmering.
Divide the soup between 2 wide, shallow bowls. Top each with 1/4 cup each cilantro and carrot, 2 tablespoons scallions and an egg. Finish with Sriracha to taste and sesame seeds.
