Chicken Miso Soup With Ramen Noodles |
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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 6 |
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Cuisine at Home 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.
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