By Wendy Ruopp , December 6, 2013 - 3:21pm
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.
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Easy Miso-Chicken Ramen
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Healthy Weight High Fiber Healthy Heart
Makes: 4 servings, about 2 cups each
Active time: 30 minutes Total: 30 minutes
Warm up a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top 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.
2 tablespoons toasted sesame oil, divided
1 bunch scallions, sliced, white and green parts separated
4 cloves garlic, minced
1 tablespoon finely grated fresh ginger
4 cups water
3 tablespoons white miso (see Tip)
1 1/2 tablespoons reduced-sodium soy sauce
1 1/4 pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
8 cups chopped bok choy
4 ounces dried Chinese noodles, broken in half
4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)
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.
Per serving: 383 calories; 16 g fat (3 g sat, 6 g mono); 76 mg cholesterol; 33 g carbohydrate; 0 g added sugars; 28 g protein; 7 g fiber; 729 mg sodium; 842 mg potassium. Nutrition bonus: Vitamin A (122% daily value), Vitamin C (68% dv), Iron & Potassium (24% dv).
Tip: In this warming ramen-noodle bowl, miso—a fermented soybean paste—adds a deep, rich umami flavor. Look for mild-flavored 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.
What’s your favorite nontraditional version of chicken soup? Tell us what you think below.