Spicy Miso Chicken Ramen
Warm up a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top with hot sauce, such as Sriracha. 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.
Ingredients 4 servings
2 tablespoons toasted sesame oil, divided1 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 (see Tip)
1½ tablespoons reduced-sodium soy sauce1¼ pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces8 cups chopped bok choy
4 ounces dried Chinese noodles, broken in half4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)
Preparation
Active
30 m
Ready In
30 m
Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add scallion whites, garlic and ginger, shredded chili (or just squeeze some Sriracha when served) 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.
In this warming ramen-noodle bowl, miso—a fermented soybean paste—adds a deep, rich umami flavor. Look for mild-flavored white (sweet) miso, made with soy and rice, near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.
Nutrition information
Serving size: about 2 cups
Per serving: 383 calories; 16 g fat(3 g sat); 7 g fiber; 33 g carbohydrates; 28 g protein; 80 mcg folate; 76 mg cholesterol; 2 g sugars; 0 g added sugars; 6,106 IU vitamin A; 41 mg vitamin C; 180 mg calcium; 4 mg iron; 729 mg sodium; 842 mg potassium
Nutrition Bonus: Vitamin A (122% daily value), Vitamin C (68% dv), Iron (22% dv), Folate (20% dv)
Carbohydrate Servings: 2
Exchanges: 1½ starch, 1 vegetable, 3 lean meat, 1½ fat