Easy Miso-Chicken Ramen

By barbie24

Calories: 383; Fat: 16g (3g sat, 6g mono); Cholesterol: 76mg; Carbs: 33g; Protein: 28g; Fiber: 7g; Sodium: 729mg; Potassium: 842mg

* Serving size: 2 cups *

Ingredients

• 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
• 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)

Preparation

Step 1

1. 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.