Miso-chicken ramen noodles are a slurpy sensation
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.
Recipe notes: 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.
Easy Miso-Chicken Ramen
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 note)
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; 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. Serves 4.
Per serving: 383 calories; 16 g fat (3 g saturated fat; 37 percent calories from fat); 33 g carbohydrates; 2 g sugar; 76 mg cholesterol; 729 mg sodium; 28 g protein; 7 g fiber.