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.
