Chicken Miso Soup With Ramen Noodles

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 2 tablespoons sesame oil
• 1 bunch scallion, thinly sliced, and green parts separated
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 6 cups low sodium vegetable broth
• 1/3 cup 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

Recipe

• 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.