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 skinless boneless 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
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
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