Microwave Chicken Mushroom Noodle Soup
"Asian Chicken Mushroom Noodle SoupA savory and umami-packed soup made with canned chicken, mushrooms, garlic, ginger powder, soy sauce, fish sauce, oyster sauce, Worcestershire, and angel hair pasta."
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Microwave Chicken Mushroom Noodle Soup
ingredients
- 2 cans of canned chicken, drained
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 tsp ginger powder
- 1/4 cup soy sauce
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 6 cups water
- 6 oz angel hair pasta
- Salt and pepper to taste
- Green onions, chopped for garnish
steps
- 1.
In a microwave-safe dish, combine chicken, mushrooms, garlic, ginger powder, soy sauce, fish sauce, oyster sauce, and Worcestershire sauce. Stir well.
- 2.
Add water and cook on high in the microwave for 8-10 minutes or until boiling.
- 3.
Stir in angel hair pasta and microwave on high for an additional 4-5 minutes or until pasta is tender.
- 4.
Season with salt and pepper.
- 5.
Serve hot, garnished with green onions.
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