Hearty ramen soup with chicken & mushrooms
4
Points®
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
Shiitake mushroom
1½ cup(s), sliced, caps, thinly sliced
Onion
½ cup(s), chopped, yellow, thinly sliced
Garlic
2 clove(s), finely chopped
Fresh ginger
1 piece(s), 2-inches, peeled and cut into matchsticks
Less sodium soy sauce
1 Tbsp, plus more for serving
Mirin
1 Tbsp, 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
⅓ cup(s), thinly sliced
Nori seaweed
1 sheet(s), cut into very thin strips with scissors
Dark sesame oil
1 tsp