Mushroom Chicken Miso Ramen
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soups
Serves: 4
Ingredients
  • 2 quarts low sodium chicken bone broth
  • ¼ cup organic miso
  • 2 tablespoons low sodium tamari
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon fish sauce
  • ¼ cup celery, finely diced
  • 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
  1. In a saucepot, combine stock with the miso, tamari, vinegar, fish sauce and celery and heat until miso is fully dissolved.
  2. Add chicken to the pot, bring to a low simmer and keep hot.
  3. 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.
  4. Add ramen noodles to the soup pot and cook until noodles are softened about 3 minutes.
  5. Ladle soup into bowls and garnish with the carrots, scallions and mushrooms.
Nutrition Information
Calories: 408 Fat: 5g Carbohydrates: 61g Sugar: 3g Sodium: 581mg Fiber: 6g Protein: 28g
Recipe by at https://www.cookingupclean.com/chicken-miso-ramen/