Easy Chicken Miso Ramen Soup

Still with the soup theme this week I offer you a look at a twist on the traditional chicken soup but so much more. 
Adding fermented foods to your dishes incorporates many benefits including probiotics and several nourishing 
Miso is fermented paste made from barley, rice or soybeans, miso adds a nice umami flavour to dishes. It's bold, so a little goes a long way (which is good because it's also high in sodium). Miso is typically found in soups, but also makes salad dressings and marinades even more delicious and gut healthy.

What you need: 

• 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 ½ tablespoons reduced-sodium soy sauce
• 1 ¼ 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)

What you need to do: 

• 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, bokchoy, 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.

What you need to know: 
In this warming ramen-noodle bowl, miso--a fermented soybean paste--adds a deep, rich umami flavour. Look for mild-flavoured 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.

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​To find out more about the
Benefits of Fermented Foods
check out this weeks blog post HERE

Modified from www.eatingwell.com