I think I’ve mentioned before (probably a million times) that I am the biggest fan of Cuisine at Home Magazine. Their recipes never disappoint! I have a bookcase with years and years of Cuisine at Home. I have the hardest time throwing them out, so basically I rip out all of the recipes I like or want to try (which is almost all of them) and I’ve been sticking them in binders. Pretty soon that same bookshelf will be full of binders of Cuisine at Home recipes. 🙂
This soup was so good and unbelievably quick and easy to make. I love miso soup on its own but this gets an extra punch from the ramen noodles, classic asian vegetables & rotisserie chicken. The rotisserie chicken almost didn’t make it to the pot! We dug in, almost forgot how good those grocery store chickens are. 😉
Anyway, this was perfect to throw together after work. It took almost no time and it filled us up just right. Plus! It’s low in calories. What more could you ask for?
Chicken Miso Soup with Ramen Noodles
adapted from Cuisine at Home, Issue 91 Feb 2012
2 tablespoons sesame oil
1 bunch scallions, thinly sliced, white & green parts separated
1/2 teaspoon ground ginger
2 cloves minced garlic
6 cups chicken broth
1/3 cup white miso
2 cups shredded rotisserie chicken
1 can sliced bamboo shoots, drained
1 cup canned baby corn, cut into thirds
1/2 cup shredded carrot
1 package ramen noodles, seasoning discarded
2 cups baby spinach
Heat oil in a large saucepan over med-high heat. Add the scallion whites and garlic, saute for 30 seconds add the powdered ginger and mix to combine. Continue to cook for another 2 minutes or until brown.
Add broth and simmer for about 10 minutes. Pour 1 cup warm broth into bowl, whisk in miso until dissolved. Stir mixture back into saucepan. Reduce heat to med-low and keep broth at a simmer.
Stir in chicken, bamboo shoots, corn, carrot & noodles. Cook until chicken and veggies are heated through and noodles are tender about 3-5min. Off heat stir in spinach. Garnish servings with scallion greens.