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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
