The chicken and the noodles make it more of a meal for the whole family. Skipping the seaweed and the tofu makes it a bit more kid-friendly.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, 7 to 10 minutes. Remove to a plate.

    Advertisement
  • Bring water to a boil in a medium pot. Add dashi and whisk until granules have dissolved. Reduce heat to medium-low. Add ramen noodles, mushrooms, and cooked chicken; simmer until noodles are tender, about 2 minutes.

  • While soup is simmering, spoon miso paste into a bowl. Ladle about 1/2 cup of the hot broth into the bowl and whisk with the miso until a smooth paste forms. Add paste to the soup, turn the heat off, and whisk until incorporated. Sprinkle with green onions and serve immediately.

Nutrition Facts

131 calories; protein 7.6g; carbohydrates 11.2g; fat 6.5g; cholesterol 8.7mg; sodium 1370.9mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/24/2019
Instead of chicken breasts i put shrimps. It tastes good too. Read More