Easy Miso-Chicken Ramen

4 servings, about 2 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Ingredients

2 tablespoons toasted sesame OIL

, divided

1 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)

1 1/2 tablespoons reduced-sodium soy sauce 1 1/4 pounds boneless, skinless chicken thighs,

trimmed, cut into bite-size pieces 8 cups chopped bok choy

4 ounces dried Chinese noodles, broken in half 4 ounces shiitake mushrooms, stemmed and

sliced (2 cups sliced) Preparation

1. Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add

scallion whites, garlic and ginger 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.

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.