Chicken Miso Soup with Ramen Noodles

Cooks Country Feb/March 2012

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

Ingredients

  • Soup

Preparation

  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Miso Soup with Ramen Noodles Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy