Chicken Miso Soup With Ramen Noodles

Cuisine at Home

• Ready In: 48 mins
• Serves: 6

Ingredients

• 2  tablespoons  sesame oil
• 1  bunch scallion, thinly sliced, white and green parts separated
• 2  tablespoons  minced fresh ginger
• 1  tablespoon  minced garlic
• 6  cups  low sodium vegetable broth
• 1⁄3 cup white miso or 1⁄3 cup red miso
• 8  ounces  shredded rotisserie chicken (2 cups)
• 1  cup  canned sliced bamboo shoot, drained
• 1  cup  canned  baby corn, drained
• 1⁄2 cup  shredded carrot
• 1 (3 ounce) package  ramen noodles, seasoning packet discarded
• 2  cups  Baby Spinach

Directions

1. Heat oil in a large saucepan over med-high heat; add scallion whites, ginger, and garlic.
2. Cook mixture until beginning to brown, about 3 minutes.
3. Add broth and simmer, about 10 minutes.
4. Pour 1 cup warm broth into a small bowl; whisk in miso until dissolved.
5. Stir broth-miso mixture back into saucepan; decrease heat to medium-low and keep broth at a simmer.
6. Stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes.
7. Off heat, stir in spinach.
8. Garnish each serving with scallion greens.