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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2013

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Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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.

Nutrition Facts

383 calories; protein 27.8g 56% DV; carbohydrates 32.6g 11% DV; exchange other carbs 2; dietary fiber 6.6g 26% DV; sugars 2.4g; fat 16.1g 25% DV; saturated fat 3.3g 16% DV; cholesterol 75.5mg 25% DV; vitamin a iu 6106.3IU 122% DV; vitamin c 40.9mg 68% DV; folate 80.5mcg 20% DV; calcium 180mg 18% DV; iron 4.4mg 24% DV; magnesium 48.7mg 17% DV; potassium 842.3mg 24% DV; sodium 728.5mg 29% DV; thiamin 0.1mg 12% DV.

Reviews (8)

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9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/30/2014
Delicious! I've made this several times and it's always wonderful and comforting. The one thing I've found really improves it is to cook the noodles separately and add them to each bowl at the end (the noodles I picked up cook up in just a couple minutes so it was easy to prepare them while everything is simmering). When I cooked the noodles in the broth with the veggies and chicken the broth developed a dense starchy consistency. Cooking them separately kept the broth smoother and lighter! Pros: Quick easy really tasty Read More
Rating: 5 stars
02/07/2014
Tasty and Easy! I too felt I needed a little more water but I used half a small-medium head of cabbage since that was what I had in the fridge. So I may have had a bit too much but a little more water ginger soy sauce miso and it's perfect. I like a little heat so I added some bird's eye thai chili's that I had on hand. I crushed up about 10 for the pot and it was the right amount of heat without being overpowering. That's the best part of the soup it's flavorful and has the ability to be tailored with additional flavors of your choice. Pros: Easy flavorful filling! Cons: Can't think of any! Read More
Rating: 1 stars
03/17/2015
Not nearly as tasty as Maruchan Instant Noodles. Pros: Met some nice people on my journey to acquire the necessary ingredients Cons: Spent too much money and time Read More
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Rating: 4 stars
03/27/2014
This one is going into the regular rotation! We've got a pretty great assortment of regular healthy meals around here it's tough for a new recipe to break into the regular rotation. But this umami bomb has earned its place. We only made a few changes: we used more flavorful red miso (because it's what we had on hand) halved the amount of chicken (because we intended to make half a recipe then later changed our minds) added about 1/4 cup more water and because we couldn't find Chinese noodles we substituted with brown rice/wheat udon noodles. Using shiitake mushrooms was key they have the right texture and flavor for the hearty miso broth. It's definitely worth a trip to the store for shiitakes. I'll keep the chicken at half next time it was plenty chicken-y. Generally it was a bit salty but not out of balance. We both like heat but we didn't add any and later commented the soup didn't seem to want to be spicy so before you go shaking in the sriracha try it without it. Pros: Quick satisfying perfect for a weeknight Read More
Rating: 4 stars
11/20/2013
Solid; needs more liquid I used dried (reconstituted) shitake mushrooms and added some of the mushroom liquid. Also used ramen noodles (no seasoning packet) which worked well. Delicious! Pros: quick delicious Read More
Rating: 4 stars
10/30/2013
Delicious quick recipe. The entire family enjoyed this ramen/soup for dinner. Esp with the added Sriracha. I used Tofu noodles instead of dried noodles. Rinsed them in cool water and added at the end. Pros: Easy full of flavor. Miso lasts a long time in refrigerator. Cons: just need to have a source for the Asian ingredients. Read More
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Rating: 5 stars
08/17/2016
i really liked this i added bok choi celery red onion bean sprouts spring onions coriander and lime juice as garnishes at the end. and i grilled my chicken first then added it to the soup. with abit of chilli it was amazing! thank you:) Read More
Rating: 4 stars
12/05/2013
Great dish! This was a great evening meal recipe. I had dried shitake mushrooms so I followed a tip and used the liquid from re-hydrating those in the soup and topped up to 4 cups of water with regular tap water. I ended up adding a little more than 4 cups of water in the end. I couldn't find just plain ramen noodles but I followed another tip and bought 2 packages of ramen noodles and discarded the flavouring packets inside. It was very delicious and easy to prepare. Next time I think I will add some thin slices of chili pepper. I did also sprinkle on some of my favourite stir fry seasoning: Nanami Togarashi. If you love stir fries with a hint of chilli you should try to find some in your asian market. It's amazing. Pros: Very easy. Delicious Cons: None Read More