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.
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.
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.