Chicken Miso Soup With Ramen Noodles

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“Cuisine at Home”

Ingredients Nutrition

  • 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
  • 13 cup white miso or 13 cup red miso
  • 8 ounces shredded rotisserie chicken (2 cups)
  • 1 cup canned sliced bamboo shoot, drained
  • 1 cup canned baby corn, drained
  • 12 cup shredded carrot
  • 1 (3 ounce) package ramen noodles, seasoning packet discarded
  • 2 cups Baby Spinach


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

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