Dinner
Easy Miso-Chicken Ramen
Tender chicken and chewy noodles swim in a savory miso broth fragrant with ginger, garlic, and toasted sesame. Earthy shiitakes and crisp bok choy add texture to each steaming spoonful.
- Total
- 15 min
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 4
Nutrition per Serving
- Calories
- 383
- Protein
- 28g
- Carbs
- 33g
- Fat
- 16g
- Fiber
- 7g
- Sugar
- 2g
- Sodium
- 729mg
Ingredients
- 2 tbsp toasted sesame oil, divided
- 1 bunch scallions, sliced, white and green parts separated
- 4 clove garlic, minced
- 1 tbsp finely grated fresh ginger
- 4 cup water
- 3 tbsp white miso (see Tip)
- 1 1/2 tbsp reduced-sodium soy sauce
- 1 1/4 lb boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
- 8 cup chopped bok choy
- 4 oz dried Chinese noodles, broken in half
- 4 oz shiitake mushrooms, stemmed and sliced (2 cups sliced)
Instructions
- 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. 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 scallion greens.