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Ingredients25 m servings 131
Original recipe yields 4 servings
- 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.
- 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.
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Per Serving: 131 calories; 6.5 11.2 7.6 9 1371 Full nutrition
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