On Friday, The Husband had a particularly grueling day at work. He’s in sales and most of his energy that day was devoted to doing what he could to turn around a bad situation and make this customer happy. Five o’clock that evening when he picked up our son up from daycare, the situation still had not been resolved and he went back to work with Little Tot in tow.
When the two of them finally made it home around seven that night, my husband was mentally and physically exhausted. Luckily, this miso ramen chicken soup is easy to throw together and by the time Little Tot was bathed and in bed, we were snuggling up on the couch with a bowl of soup and a movie.
The Husband finished one bowl and went back for seconds. After finishing the second bowl, he sat back, let out a big sigh, and said, “Thank you for making this. After a day like today, this is exactly what I needed.”
- 2 tablespoons sesame oil
- 5-6 green onions, thinly sliced, white and green parts separated
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced fresh garlic
- 6 cups chicken broth
- ⅓ cup red or white miso
- 2 boneless skinless chicken breasts, cooked, shredded (about 2 cups chicken)
- ½ cup shredded carrots
- 1 package ramen noodles, seasoning packet discarded
- 2 cups spinach, washed, chopped
- Heat sesame oil in a large stockpot over medium-high heat. Add green onion whites, ginger, and garlic. Cook until ingredients are browned, about three minutes.
- Add broth, bring to a boil, then reduce heat. Cover the pot and simmer for 10 minutes.
- Ladle 1 cup of broth into a separate bowl. Slowly add the miso, stirring constantly until the miso is dissolved. Add mixture back into the broth.
- Return soup to a simmer. Add chicken, carrots, and noodles. Continue to cook until the noodles are tender, about three minutes.
- Remove pot from heat, add spinach, and stir until spinach begins to wilt.
- Ladle soup into individual serving bowls. Garnish with remaining green onions.