- 5 oz. arugula, washed,coarsely chopped
- 4 cups chicken stock
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp sea salt
- 2 inches ginger, peeled, minced
- 1 scallion, minced
- 1 tbsp sriracha
- the juice of 1 lime
- In a large saucepan combine the chicken stock, soy sauce, sugar, salt, and ginger. Bring to a boil. Cover and lower the heat to a simmer. Cook 10 minutes.
- Stir in the arugula and scallions and simmer 4 minutes.
- Stir in the sriracha and lime juice. Check the seasoning.
- Puree. Serve.