Bunch scallions, thinly sliced, whie and green parts separated
T. minced fresh ginger
T. minced garlic
C. vegetable broth
/3 c. red or white miso
Oz (2 c.) shredded rotisserie chicken
C. canned sliced bamboo shoots, drained
C. canned baby corn, drained
/2 c. shredded carrots
Pkg. ramen noodles, seasoning packet discarded
C. baby spinach
Heat oil in lg. pot over med-high heat; add scallion whites, ginger and garlic. Cook mixture until beginning to brown, about 3 min.
Add broth and simmer about 10 min. Pour 1 c. warm broth into a small bowl; whisk in miso until dissolved. Stir broth-miso mixture back into pot; reduce heat to med-low and keep broth at a simmer.
Stir in chicken, bamboo, corn, carrot and noodles; cook until chicken and vegetables are heated through and ramen noodles are tender (about 3-5 min.). Off heat, stir in spinach. Garnish with green scallions.