Ingredients:

Serves 4
INGREDIENTS
1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tablespoon brown sugar
Sriracha sauce
2 tablespoons fresh lime juice
1 -inch piece fresh ginger, peeled and cut in 8 slices
3/4 pound boneless chicken breasts, cut in thin 3-inch-long strips
3 tablespoons cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1/2 cup sliced grape tomatoes
1 teaspoon lime zest
2 tablespoons chopped fresh cilantro

PREPARATION

Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
Meanwhile, toss chicken with cornstarch until completely coated.
Add chicken and shiitakes to broth and simmer 15 minutes.
Remove the pan from the heat and stir in tomatoes.
Pour soup over udon noodles cut in 2 pieces. Top with cilantro and Sriracha sauce
Let soup stand 2 to 3 minutes before serving.
Directions
PREPARATION Combine broth, soy sauce, sugar, Sriracha sauce, lime juice, and ginger and boil 5 minutes.
Meanwhile, toss chicken with cornstarch until completely coated. (I usually skip this step)
Add chicken and shiitakes to broth and simmer 15 minutes.
Remove the pan from the heat and stir in tomatoes.
Pour soup over Udon or Thai Rice noodles. Top with cilantro and Sriracha sauce
Let soup stand 2 to 3 minutes before serving.