Easy Miso-Chicken Ramen
Ingredients
- 2 Tbsp toasted sesame oil, divided
- 1 bunch scallions, sliced, white and green parts separated
- 4 cloves garlic, minced
- 1 Tbsp finely grated fresh ginger
- 4 cups water
- 3 Tbsp white miso
- 1½ Tbsp reduced-sodium soy sauce
- 1¼ lbs boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 8 cups chopped bok choy
- 4 oz dried Chinese noodles, broken in half
- 4 oz shiitake mushrooms, stemmed and sliced (2 cups sliced)
Instructions
- Heat 1 Tbsp oil in a large saucepan or Dutch oven over medium-high heat. Add scallion whites, garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add water, miso, soy sauce and the remaining 1 Tbsp 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 scallion greens.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
383
|
383
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 28 | 28 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 729 | 729 |
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