Chicken Miso Soup with Ramen Noodles

Cooks Country Feb/March 2012

Yield: 6 servings ( Serving Size: 9 cups )
Community Recipe from


  • Soup


  1. Heat:
  2. 2 T. sesame oil
  3. 1 bunch scallions, thinly sliced, whie and green parts separated
  4. 2 T. minced fresh ginger
  5. 1 T. minced garlic

  6. Add:
  7. 6 c. vegetable broth
  8. 1/3 c. red or white miso

  9. Stir in:
  10. 8 oz (2 c.) shredded rotisserie chicken
  11. 1 c. canned sliced bamboo shoots, drained
  12. 1 c. canned baby corn, drained
  13. 1/2 c. shredded carrots
  14. 1 pkg. ramen noodles, seasoning packet discarded
  15. 2 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. 211 calories per serving
January 2012

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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