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This soup has got good spice from a teaspoon of half-sharp Hungarian paprika, good savory flavor from tomato paste, ginger, chicken broth, sautéed onion and garlic and good substance from a shredded chicken breast and ramen noodles. It’s a wonderful way to get rid of leftover chicken and/or Asian noodles and really couldn’t be easier to make; the whole process takes about 15 minutes!
- 4 ounces raw ramen or other Asian-style noodles
- 1 tablespoon vegetable oil
- ½ small red onion, diced
- 1 garlic clove, minced or pressed
- 1 teaspoon Hungarian paprika*
- 1 teaspoon powdered ginger
- 2 tablespoons tomato paste
- 4 cups chicken broth
- ½ cup water
- 1 cooked chicken breast or other left-over chicken, shredded
- 1 green onion, sliced
- Cook the noodles according to package instructions. Set aside.
- In a Dutch oven heat the oil until shimmering.
- Add the onion and cook until it starts to soften, about 2 minutes.
- Add garlic, paprika, ginger and tomato paste and cook for 1 minute.
- Add chicken broth and water and bring to a boil.
- Add the chicken and the cooked noodles.
- Garnish with green onion and serve.
Food Photography and Styling: Once again I used my espresso machine to produce the steam in this photo and I think it turned out “cute” (for lack of a better word). Since this is an Asian-inspired recipe I used chopsticks and a sake flask and cup as props and I arranged them such that they helped to lead the eye through the frame. I kept most of the frame quite dark to keep the focus on the brightly-colored soup and as almost always, I used my strobe to light the set.
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.