4 cups bok-choy
6 cups chicken broth
1 cup rotisserie chicken shredded
3 oz Chinese noodles
3 cloves garlic mashed
1 TB fresh ginger minced
2 TB soy sauce
2 TB olive oil
1 egg
1/4 cup green onions chopped
1/4 cup fresh dill and parsley (optional)
freshly ground black pepper
pinch of paprika
Heat oil in a pot and add chicken, garlic, and ginger. Cook for a minute stirring constantly.
Add the broth, soy sauce and bring it to a boil. Cut the bok-choy into thin strips and add them and the noodles to the pot. Let it cook for 5 minutes. Beat the egg in a small bowl and slowly add it to the hot soup while stirring the soup.
Add the rest of the ingredients and cook for another minute. If the soup isn't salty enough, just add more soy sauce.
Serves 4-5
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