Cilantro, Greens, and Chicken Noodle Bowls

This is another quick dinner. Soup or salad is a perfect way to use greenhouse greens. I also added other vegetables that I had in the fridge. You can use a rotisserie chicken and boxed broth or you can make your own stock and shred the chicken, reserving whatever stock you don't need for another day.

Cilantro, Greens, and Chicken Noodle Bowls
1 whole chicken, de-boned and roughly, shredded
1 gallon stock or broth
1/2 cup carrots, sliced
1 tbsp diced ginger or 1/2 tsp ginger powder
2 cups joi choi
1 cup tatsoi
1 bunch cilantro, chopped
3-4 large mushrooms sliced
1/4 tsp crushed red pepper
3-5 tbsp tamari
1 lime
2 bunches green onion, sliced
1 clove garlic, sliced thin
2 packages ramen noodles, seasonings thrown in trash

Everything, except lime, tamari, noodles and green onions goes into a large pot until greens are wilted. Season with tamari and lime to taste. Once pot is just to a boil, add noodles and green onions. Turn off heat, serve when noodles are soft.

I love Sriracha--others in my family, not so much, so I add it at the table.