Chicken Miso Soup With Ramen Noodles - cooking recipe

Ingredients

2 tablespoons sesame oil
1 bunch scallion, thinly sliced, white and green parts separated
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
6 cups low sodium vegetable broth
1/3 cup white miso or 1/3 cup red miso
8 ounces shredded rotisserie chicken (2 cups)
1 cup canned sliced bamboo shoot, drained
1 cup canned baby corn, drained
1/2 cup shredded carrot
1 (3 ounce) package ramen noodles, seasoning packet discarded
2 cups Baby Spinach

Preparation

Heat oil in a large saucepan over med-high heat; add scallion whites, ginger, and garlic.
Cook mixture until beginning to brown, about 3 minutes.
Add broth and simmer, about 10 minutes.
Pour 1 cup warm broth into a small bowl; whisk in miso until dissolved.
Stir broth-miso mixture back into saucepan; decrease heat to medium-low and keep broth at a simmer.
Stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes.
Off heat, stir in spinach.
Garnish each serving with scallion greens.