Chinese Chicken-Noodle Soup

Ingredients

• 2 cups prewashed baby spinach 
• 4 servings pepper white black freshly ground
• 2 teaspoons canola oil 
• 2  chicken-breast halves boneless skinless thinly sliced
• 1 teaspoon chili-garlic sauce 
• 47.3 ounce chicken broth fat-free low-sodium, canned
• 1 tablespoon ginger fresh grated
• 2  garlic cloves minced
• 1 tablespoon soya sauce low-sodium
• 6 ounce japanese ramen noodles 
• 4  scallions thinly sliced

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Place noodles (discard seasoning packages) in a large bowl; cover with boiling water. Soak 3 minutes; drain under running water. Divide among 4 soup bowls.
2. Heat oil in a medium saucepan over medium heat. Stir-fry ginger and garlic about 30 seconds.
3. Add broth, soy sauce, chili-garlic sauce, chicken, and pepper to taste; bring to a boil. Reduce heat to low; simmer about 5 minutes, or until chicken is done.
4. Remove from heat; stir in scallions. Ladle soup over noodles. Top with 1/2 cup spinach and chili-garlic sauce to taste.