Miso-Chicken Ramen

By cortanez

Warm up a chilly evening with this hearty chicken-and-vegetable "ramen bowl". Spice it up with a little hot sauce, such as Sriracha, if desired. 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.


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% of DV), Vitamin C (68% of DV), Iron & Potassium (24% of DV)

Servings: 4, about 2 cups each

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-sized pieces
• 8 cups chopped bok choy (can substitute spinach)
• 4 ounces dried Chinese noodles, broken in half
• 4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)

Preparation

Step 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. Cover and return to a boil. Uncover, reduce heat to medium and cook, stirring until the chicken is cooked through, 3 to 5 minutes. Add bok choy (if using) and mushrooms and cook until tender, about 3 minutes. Add spinach (if using) and noodles and cook until noodles are al dente, about 2 - 3 minutes. Serve sprinkled with the scallion greens.