Egg-Roll-in-a-Bowl Noodle Soup
- Brown pork in saucepan over medium-high heat, breaking up with spoon; drain off fat. Add garlic and ginger; cook and stir for 30 seconds.
- Add broth, water, coleslaw mix, bean sprouts and ramen noodles; bring to boil. Stir to break up noodles. Simmer for 3 minutes or until noodles are tender.
- Portion into bowls. Sprinkle with green onions and drizzle each serving with a dash of soy sauce.
- Season your portion of this tasty soup with extra soy sauce and, if you love spice, a dash of sriracha or chili garlic sauce, if desired.
- Try this soup with lean ground beef, chicken or turkey, or use rice noodles instead of ramen noodles.
- Garnish the soup with a baked frozen mini egg roll or packaged crispy chow mein noodles for a fun twist.
Recipe Made With
CAMPBELL'S® Condensed Chicken Broth
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