Description
A quick, nourishing soup featuring ramen noodles, shredded chicken, ginger, and a savory miso broth.
Ingredients
6 oz dried ramen noodles
4 cups low-sodium chicken broth
2 bunches broccolini, trimmed
2 ½-inch piece of fresh ginger, peeled and cut into matchsticks
¼ cup red miso paste
2 cups cooked shredded chicken (skinless, boneless)
7 oz enoki mushrooms, trimmed
2 green onions, thinly sliced
Crumbled nori (optional)
Instructions
1. Cook the ramen noodles in boiling water according to package directions. Drain and divide evenly among four serving bowls.
2. In a separate saucepan, bring the chicken broth to a boil over high heat. Add the broccolini and ginger. Cook for about 2 minutes until the broccolini is just tender. Use tongs to remove and divide the broccolini among the bowls.
3. In a small bowl, mix the miso paste with a few spoonfuls of the hot broth until smooth. Pour this mixture back into the saucepan and stir gently. Bring to a gentle simmer, then remove from heat.
4. Add the shredded chicken and mushrooms to the noodle bowls. Ladle the hot miso broth over the top. Garnish with green onions and nori, if using. Serve hot.
Notes
For extra heat, add chili oil before serving. Store broth and noodles separately for best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Japanese-Inspired