Chicken Miso Soup with Ramen Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
Directions:
1. Heat:
2. T. sesame oil
3. bunch scallions, thinly sliced, whie and green parts separated
4. T. minced fresh ginger
5. T. minced garlic
6. Add:
7. c. vegetable broth
8. /3 c. red or white miso
9. Stir in:
10. oz (2 c.) shredded rotisserie chicken
11. c. canned sliced bamboo shoots, drained
12. c. canned baby corn, drained
13. /2 c. shredded carrots
14. pkg. ramen noodles, seasoning packet discarded
15. c. baby spinach
16. Heat oil in lg. pot over med-high heat; add scallion whites, ginger and garlic. Cook mixture until beginning to brown, about 3 min.
17. 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.
18. 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.
19. calories per serving
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