Description
A cozy, restaurant-style noodle soup that comes together in under 40 minutes. This dish features succulent seared chicken thighs, earthy miso-infused broth, and crisp-tender bok choy for a nourishing, umami-rich dinner. Perfect for busy weeknights, it balances deep, complex flavors with ease, providing a warm, comforting meal that is sure to please the whole family.
Ingredients
3 tablespoons avocado oil
4 boneless, skinless chicken thighs
1 teaspoon coarse kosher salt
2 shallots, finely chopped
1 tablespoon fresh ginger, minced
4 cups chicken broth
2 tablespoons tamari
1 tablespoon rice vinegar (alcohol-free)
3 packs ramen noodles (discard flavor packets)
4 heads baby bok choy, quartered
2 tablespoons miso paste
Optional: scallions, sesame seeds, and chili oil for garnish
Instructions
Heat the oil in a large soup pot over medium-high heat.
Season the chicken thighs with salt and sear in the pot until golden brown and cooked through; remove and slice.
In the same pot, add the shallots and ginger, sautéing until fragrant.
Pour in the chicken broth, tamari, and rice vinegar; bring to a gentle boil.
Add the ramen noodles and cook according to package directions until tender.
Stir in the bok choy during the last 2 minutes of cooking until just wilted.
Remove from heat and whisk in the miso paste until fully dissolved.
Ladle the soup into bowls, top with sliced chicken, and garnish as desired.
Notes
Always whisk the miso paste in at the very end to preserve its probiotic benefits. Feel free to swap chicken for tofu or shrimp if preferred. Store leftovers separately from the noodles to prevent them from becoming mushy.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg