Miso Ramen Chicken Soup

Submitted by Chef PotPie

"I got this recipe from a magazine years several years ago. My whole family loves this soup. It's very tasty thanks to flavor-packed miso, and it's healthy, too!"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

ingredients

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

directions

1. Heat sesame oil in a large stockpot over medium-high heat. Add scallion whites, ginger, and garlic. Cook until ingredients are browned, about three minutes.
2. Add broth, bring to a boil, then reduce heat. Cover the pot and simmer for 10 minutes.
3. Ladle 1 cup of broth into a separate bowl. Slowly add the miso, stirring constantly until the miso is dissolved. Add mixture back into the broth.
4. Return soup to a simmer. Add chicken, bamboo shoots, baby corn, carrots, and noodles. Continue to cook until the noodles are tender, about three minutes.
5. Remove pot from heat, add spinach, and stir until spinach begins to wilt.
6. Garnish each serving with scallion greens.