½ pound (about 2 cups) cooked shredded or chopped chicken
1 cup shredded carrots
1 cup sliced cremini or shitake mushrooms, browned
4 scallions, sliced
4 blocks millet and brown rice ramen
Instructions
In a saucepot, combine stock with the miso, tamari, vinegar, fish sauce and celery and heat until miso is fully dissolved.
Add chicken to the pot, bring to a low simmer and keep hot.
While soup is heating, shred carrots and slice the scallions and set aside. Slice mushrooms and toss with a small amount of olive oil in a saute pan and saute until just browned about 5 minutes.
Add ramen noodles to the soup pot and cook until noodles are softened about 3 minutes.
Ladle soup into bowls and garnish with the carrots, scallions and mushrooms.