Mushroom Chicken Miso Ramen
My daughter is always asking for ramen or chicken noodle soup especially during these cold Minnesota winter months. She’s my kindred soup spirit as both of us could eat soup for every meal. It’s so flavorful, full of nutrition, warm and comforting. I’ve indulged her this weekend and make a homemade chicken miso ramen.
This is NOT the college cuisine you may remember but instead, this version is inspired by traditional chicken miso ramen soup broths using bone broth for added collagen with some additions for an American chicken noodle soup sort of feel. To the traditional soup, I have added celery to the broth base and topped with browned mushrooms to round out the shredded carrots and scallions. This makes for a pretty and flavorful presentation that’s perfect for slurping on a cool winter day.
In place of the wheat based ramen noodles, I use a millet and brown rice ramen by Lotus foods with successful results. Be sure not to overcook the ramen so it doesn’t end up sticky. Millet and brown rice ramen noodles keep it light and gluten free but you can certainly use regular ramen or soba noodles if you prefer! For those of you who like heat, this is delish sprinkled with red pepper flakes as well.
- 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
- 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.
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