Oriental Chicken Noodle Soup

• 5 c. water
• 2 c. chicken, cooked and diced
• 2 bunches bok choy, cut into 1/4 inch slices (find in produce section near lettuce)
• 2 carrots, sliced/chopped (frozen, or if you use fresh, microwave to soften)
• 1/2 c. green peas (canned or frozen)
• 1 tsp. sesame oil
• 1 Tbsp. soy sauce
• 1/4 tsp. ground ginger
• 1/2 tsp. garlic
• 1/2 tsp. chili powder
• 1 chicken bouillon cube
• 1 egg
• 1 pkg. chicken-flavor Ramen noodles

1. Heat water to boiling in a 3 qt. saucepan.
2. Reduce heat to medium-low.
3. Stir in everything except egg and Ramen noodles (including bouillon and seasoning packet from Ramen noodles). Stir, wait a few minutes for vegetables to heat up.
4. Crack egg and drop yolk and white into soup while stirring constantly.
5. Break up Ramen noodles and add to soup.
6. Cook 3 minutes, stirring occasionally, or until noodles are softened.
7. Serve immediately. (Does not keep well overnight since noodles thicken.)

water, chicken, bok choy, carrots, green peas, sesame oil, soy sauce, ground ginger, garlic, chili powder, chicken, egg, chickenflavor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66889 (may not work)