Lemon-Ginger Chicken Noodle Soup | Oregonian Recipes

Ingredients

• 1 2-inch piece fresh ginger, peeled
• 1 tablespoon vegetable oil
• 2 medium shallots, thinly sliced (about 2/3 cup)
• 2 quarts reduced-sodium chicken broth
• 1 to 2 cups shredded cooked chicken
• 8 ounces fresh (not dried) fettucine, spaghetti or angel hair pasta
• 2 cups stemmed fresh spinach or watercress
• 1/3 cup ponzu sauce (see note)
• Juice of 1 small lemon
• Salt to taste