Chicken Miso Soup With Ramen Noodles

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READY IN: 48mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 13
    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
  • 12
    cup shredded carrot
  • 1
    (3 ounce) package ramen noodles, seasoning packet discarded
  • 2
    cups Baby Spinach
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DIRECTIONS

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