Photo of Hearty ramen soup with chicken & mushrooms by WW

Hearty ramen soup with chicken & mushrooms

4
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
2
Difficulty
Easy
Japanese daikon is a sweet, crisp radish variety that’s a great addition to soups and salads. You’ll often find them at farmers’ markets in a variety of colors, even purple. Leftovers can be cut into sticks and stored in the fridge for a crunchy snack.

Ingredients

Reduced-sodium chicken broth

4 cup(s)

Uncooked boneless skinless chicken breast

5 oz, cut into thin strips

Fresh shiitake mushroom

1½ cup(s), caps, thinly sliced

Onion

½ cup(s), yellow, thinly sliced

Garlic clove

2 clove(s), medium, finely chopped

Ginger root

1 piece(s), 2-inches, peeled and cut into matchsticks

Low sodium soy sauce

1 tbsp(s), plus more for serving

Mirin

1 tbsp(s), also known as Japanese rice wine

Fresh ramen noodles uncooked

1½ oz, half of a 3-oz block

Scallions

2 medium, thinly sliced

Uncooked pea shoots

1 cup(s)

Uncooked daikon

cup(s), thinly sliced

Nori seaweed

1 sheet(s), cut into very thin strips with scissors

Dark sesame oil

1 tsp(s)

Instructions

  1. In medium saucepan, bring broth to simmer. Add chicken, mushrooms, onion, garlic, ginger, soy sauce, and mirin. Simmer until chicken is cooked through and mushrooms and onion are soft, about 5 minutes.
  2. Add ramen noodles and cook just until tender, about 3 minutes.
  3. Between 2 bowls, divide soup and top each serving with scallions, pea shoots, daikon, and nori. Drizzle evenly with oil.
  4. Serving size: about 3 cups