Ingredients
| 1 | ounce ramen noodles |
| 1¼ | cups Thai ginger broth |
| 1 | head baby bok choy, cut in half |
| ½ | cup baby spinach leaves |
| 2 | fresh cilantro sprigs |
| 1 | Thai basil sprig |
| 1 | tablespoon HOUSE OF TSANG® ginger-flavored soy sauce |
| Garnish: bean sprouts, lime wedge, HOUSE OF TSANG® Ginger Sriracha |
Directions
Cook noodles according to package directions.
In small saucepan, over medium heat, bring broth to a boil. Add noodles, bok choy and soy sauce and cook until bok choy is wilted.
Remove from heat.
Add spinach, cilantro and basil.
Garnish with sprouts, lime wedge, and Sriracha sauce, if desired.