Miso Ramen

1. 1

   Place chicken in a large saucepan with enough water to cover. Bring to a boil.

2. 2

   Turn heat to low, cover pan, and simmer for 30 minutes. Remove chicken to a plate to cool.

3. 3

   While chicken is simmering, cook noodles in 6 cups boiling water until the soften, about 3 minutes.

4. 4

   Drain and rinse with cold water.

5. 5

   Divide noodles among four bowls. When chicken is cool enough to handle, use your fingers and shred into thin strips. Divide a among the bowls, on top of the noodles.

6. 6

   In a saucepan, combine chicken broth, ginger root and bring to a simmer. Simmer for 10 minutes.

7. 7

   Use a slotted spoon to remove ginger.

8. 8

   In a small bowl combine miso and a small amount of the broth. Mix well then add to the saucepan. Add soy sauce, salt and pepper to taste.

9. 9

   Pour hot broth into bowls. Garnish with scallions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.