MISO RAMEN CHICKEN SOUP

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Miso Ramen Chicken Soup image

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!

Provided by Chef PotPie

Categories     Japanese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.
  • Add broth, bring to a boil, then reduce heat. Cover the pot and simmer for 10 minutes.
  • 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.
  • 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.
  • Remove pot from heat, add spinach, and stir until spinach begins to wilt.
  • Garnish each serving with scallion greens.

Nutrition Facts : Calories 229.5, Fat 9.7, SaturatedFat 2.4, Sodium 1626.8, Carbohydrate 26.4, Fiber 4.2, Sugar 5.5, Protein 11.2

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