Ingredients
2 cups chicken stock
1 tablespoon soy sauce
1 tablespoon sesame oil
300 g cooked chicken, shredded
4 portions of instant noodles
2 cups spinach
2 cups mixed veggies (like carrots and peas)
2 boiled eggs, halved
2 green onions, chopped
Black sesame seeds, for garnish
Method
1. Pour chicken stock into a large pot and bring it to a boil over medium heat.
2. Stir in soy sauce and sesame oil. Add the shredded chicken and let it simmer for about 5 minutes.
3. Cook the instant noodles according to the package instructions, then drain and set aside.
4. Add spinach and mixed veggies to the pot. Allow them to cook for 2-3 minutes until tender.
5. Serve the soup in bowls with noodles, halved boiled eggs, chopped green onions, and sprinkle black sesame seeds on top.
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