INSTRUCTIONS Heat vegetable oil in a Dutch oven or soup pot over medium-high heat. Add the garlic and ginger and cook until fragrant, about 1 minute, stirring constantly. Add the chicken and cook ...

Arugula, corn, cherry tomatoes, and shredded chicken are the perfect fresh additions to the store-bought cheese-filled ...

If using dried mung bean sheets, put them into a large bowl and add boiling water to cover them. Soak the sheets until soft and translucent, then drain, rinse with cold water then drain again. If ...

Cooking Ramen, canned broth make weeknight chicken noodle soup a reality Updated: Feb. 02, 2016, 3:00 p.m. | Published: Feb. 02, 2016, 2:00 p.m. By The Associated Press ...

Ria McClenny, a cookbook author food video producer who was born in Japan, uses pantry ingredients for the broth for this quick and easy yet restaurant-worthy version of ramen.

Remove all of the meat from the chicken. Set aside the skin and bones. Shred the meat into bite-sized pieces. In a large pot over medium, combine the chicken bones and skin, the broth, carrots ...

The trick here is to ignore the salty flavor packets that come with the noodles. The noodles will pick up the flavor from the soup itself, and you get to control the seasonings. Easy Chicken Ramen ...