Easy Miso-Chicken Raman Soup

Authorkaren@myhealthylife.meCategoryDifficultyIntermediate

This miso soup recipe is delicious and super-easy! It is full of probiotics for improved gut health. Miso soup contains the probiotic A. oryzae, which can reduce the risk of IBS and other problems with the digestive system.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 2 tbsp sesame oil, divided
 1 bunch spring onions sliced, white and green parts separated
 4 cloves minced garlic
 1 tbsp finely grated fresh ginger
 4 cups water
 3 tbsp white miso (see tip)
 1 1/2 tbsp reduced-sodium soy sauce
 600 g boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
 8 cups bok choy
 120 g dried Chinese noodles, broken in half
 120 g Shitake mushrooms, stemmed and sliced (2 cups sliced)

Directions

1

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add spring onion whites, garlic, and ginger and cook, stirring, until fragrant, about 1 minute. Add water, miso, soy sauce, and the remaining 1 tablespoon oil; bring to a boil. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Serve sprinkled with the green part of the spring onions.

Tip
2

In this warming ramen-noodle bowl, miso, a fermented soybean paste adds a deep, rich umami flavour. Look for mild-flavoured white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Ingredients

 2 tbsp sesame oil, divided
 1 bunch spring onions sliced, white and green parts separated
 4 cloves minced garlic
 1 tbsp finely grated fresh ginger
 4 cups water
 3 tbsp white miso (see tip)
 1 1/2 tbsp reduced-sodium soy sauce
 600 g boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
 8 cups bok choy
 120 g dried Chinese noodles, broken in half
 120 g Shitake mushrooms, stemmed and sliced (2 cups sliced)

Directions

1

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add spring onion whites, garlic, and ginger and cook, stirring, until fragrant, about 1 minute. Add water, miso, soy sauce, and the remaining 1 tablespoon oil; bring to a boil. Stir in chicken, bok choy, noodles and mushrooms. Cover and return to a boil. Uncover, reduce heat to medium and cook, stirring, until the chicken is cooked through and the vegetables are tender, 3 to 5 minutes. Serve sprinkled with the green part of the spring onions.

Tip
2

In this warming ramen-noodle bowl, miso, a fermented soybean paste adds a deep, rich umami flavour. Look for mild-flavoured white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Easy Miso-Chicken Raman Soup

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