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Ramen Grows Up: Easy, Healthy Chicken Ramen Soup at Home

By Wendy Ruopp, January 12, 2016 - 3:21pm

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Remember when your furniture was mostly plastic crates in different configurations and you ate ramen at least once a day? If you never thought you’d touch ramen again, this recipe for Easy Miso-Chicken Ramen will change your mind. It takes a little longer than pouring boiling water on the contents of a plastic pouch—but not much. It tastes a whole lot better than that packaged stuff and it’s healthier too!

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You can make this quick homemade chicken soup in just 30 minutes. You sauté the special Asian trinity of scallions, garlic and ginger in sesame oil until their fragrance tells you something great is going on in your kitchen. Add white miso and soy sauce, cut-up chicken thighs, bok choy and mushrooms. Then add a handful of those curly dried Chinese noodles you remember so well, and simmer everything for 5 minutes. It’s quick, satisfying and with way less sodium than the packaged ramen of your past while still costing less than $3 a serving. Ramen, and you, have come a long way.

Print it, make it, share it, save it! Get the Recipe for Easy Miso-Chicken Ramen

Don't Miss: Mini Cookbook of Better-Than-Takeout-Chinese Recipes

What’s your favorite nontraditional version of chicken soup? Tell us what you think below.

TAGS: Wendy Ruopp, Food Blog, Budget meals, Dinner, Family meals, Quick meals, Recipe Makeover

Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she edits all the recipes for the magazine, her husband does the cooking at home.

Wendy asks: What’s your favorite nontraditional version of chicken soup?

Tell us what you think:

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