Chicken Miso Soup With Ramen Noodles Recipes

SLOW COOKER CHICKEN RAMEN WITH BOK CHOY AND MISO

Slow Cooker Chicken Ramen With Bok Choy and Miso image

The slow cooker puts a weeknight ramen fix within reach; don't skimp on the toppings here, which you can customize to your liking. They make each bowl feel special. Miso soup is traditionally made with dashi, an umami-rich stock made from kombu seaweed and dried bonito, a kind of tuna. But this recipe takes a different path to those deep flavors, substituting chicken broth and optional dried shiitake mushrooms, found in the produce department or international aisle of many grocery stores. Finally, a quick kombu steep adds umami. The ingredient is available at more specialty grocers and online, but feel free to leave it out. The soup will still be delicious.

Provided by Sarah DiGregorio

Categories dinner, weekday, noodles, soups and stews, main course

Time 6h20m

Yield 4 to 5 servings

Number Of Ingredients 11

Ingredients

3 to 3 1/2 pounds skin-on whole chicken legs (about 5 legs)
1/2 heaping cup sweet white or yellow miso, plus more to taste
2 scallions, trimmed and halved, plus more for topping
3 garlic cloves, smashed
4 dried shiitake mushrooms (optional)
1 (5-by-3-inch) piece dried kombu (optional)
1 pound baby bok choy, cored and roughly chopped
2 tablespoons tamari, plus more to taste
2 tablespoons mirin, plus more to taste
12 to 16 ounces ramen, cooked and drained
Soft boiled eggs, sesame seeds and toasted nori sheets, for topping

Steps:

Put the chicken legs in a 5- to 8-quart slow cooker, and crumble the miso on top. Add the scallions, garlic cloves, shiitake mushrooms (if using) and 6 cups water. Stir well to combine. Cook until the chicken is tender, at least 4 hours and up to 6 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken begins to dry out.
Switch the heat to high. With a slotted spoon, remove the chicken, scallions, garlic and shiitakes, and place in a bowl. Set aside to cool. Stir in kombu, bok choy, tamari and mirin. Cover and let cook until the bok choy is wilted and tender, 5 to 10 minutes. Remove and discard the kombu. Coarsely shred chicken meat into the soup, discarding the skin, bone, scallions, garlic and shiitakes. Taste the soup and whisk in a few more spoonfuls of miso or tamari, if desired.
Divide the noodles among 4 or 5 bowls, and ladle the soup on top. Top each with sliced scallion, a halved soft boiled egg, sesame seeds and a piece of nori.

Nutrition Facts : @context http, Calories 1171, UnsaturatedFat 42 grams, Carbohydrate 60 grams, Fat 71 grams, Fiber 5 grams, Protein 70 grams, SaturatedFat 22 grams, Sodium 3198 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN MISO SOUP WITH RAMEN NOODLES

Chicken Miso Soup With Ramen Noodles image

Make and share this Chicken Miso Soup With Ramen Noodles recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 48m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons sesame oil
1 bunch scallion, thinly sliced, white and green parts separated
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
6 cups low sodium vegetable broth
1/3 cup white miso or 1/3 cup red miso
8 ounces shredded rotisserie chicken (2 cups)
1 cup canned sliced bamboo shoot, drained
1 cup canned baby corn, drained
1/2 cup shredded carrot
1 (3 ounce) package ramen noodles, seasoning packet discarded
2 cups Baby Spinach

Steps:

Heat oil in a large saucepan over med-high heat; add scallion whites, ginger, and garlic.
Cook mixture until beginning to brown, about 3 minutes.
Add broth and simmer, about 10 minutes.
Pour 1 cup warm broth into a small bowl; whisk in miso until dissolved.
Stir broth-miso mixture back into saucepan; decrease heat to medium-low and keep broth at a simmer.
Stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes.
Off heat, stir in spinach.
Garnish each serving with scallion greens.

Nutrition Facts : Calories 264.1, Fat 13.9, SaturatedFat 3.6, Cholesterol 28.4, Sodium 905.9, Carbohydrate 23.9, Fiber 3.7, Sugar 4.3, Protein 12.9

EASY CHICKEN MISO RAMEN RECIPE BY TASTY

Easy Chicken Miso Ramen Recipe by Tasty image

Here's what you need: butter, corn, eggs, fresh spinach, chicken stock, garlic, thumb of ginger, scallions, chicken breasts, miso paste, ramen noodle, scallion, nori

Provided by Tasty

Categories Dinner

Yield 2 servings

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 cup corn
2 eggs, soft-boiled
2 cups fresh spinach
4 cups chicken stock
2 cloves garlic, smashed
thumb of ginger, 3 in (8 cm) piece, sliced
3 pieces scallions, chopped
2 chicken breasts, shredded
2 tablespoons miso paste
2 servings ramen noodle, cooked
scallion, chopped for garnish
nori, for garnish

Steps:

Heat butter in a saucepan, fry corn until warm. Set aside.
Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
Add the chicken, simmer for 20 minutes. Remove, and set aside.
Dissolve the miso paste in the chicken broth.
Shred the chicken.
Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
Enjoy!

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