Print Recipe
Miso Chicken and Vegetable Ramen
Miso Chicken and Vegetable Ramen noodle bowl is perfect to transitioning from hearty winter soups to light and refreshing spring soup bowls. An added bonus is it takes 15 minutes to prepare. If you like to spice things up, top off with hot sauce, such as Sriracha. Look for dried curly Chinese-style noodles near other Asian ingredients in most well-stocked supermarkets. For a substitute, try whole-wheat angel hair pasta and cook for a few minutes longer.
Miso Chicken and Vegetable Ramen
Course Lunch, Main Dish
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Lunch, Main Dish
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Miso Chicken and Vegetable Ramen
Instructions
  1. Heat 1 tablespoon 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.
  2. Add water, miso, soy sauce and the remaining 1 tablespoon oil; bring to a boil. Stir in chicken, bok choy, noodles, and mushrooms.
  3. 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, 6-7 minutes. Serve sprinkled with the scallion greens.
Share this Recipe

Pin It on Pinterest