Ginger Miso Ramen

Guys!  This recipe is so yummy and super easy - it came from Tasty, but I tweaked it a bit.  During quarantine I wasn't able to get miso paste, so I substituted miso soup mix, which wasn't as flavorful, but I also used double the amount of chicken broth and let it simmer for an hour to really get the flavors of the ginger, garlic and scallion.  I also added some mushrooms and omitted the spinach because I didn't have any!  It's really great with some bok choy too!  

I'm including the recipe as it was, but feel free to make some tweaks and let me know!

Ginger Miso Ramen

Ingredients

• 1 tablespoon butter
• 1 cup corn
• 2 eggs, soft-boiled
• 2 cups fresh spinach
• 4 cups chicken stock
• 2 cloves garlic, smashed
• thumb of ginger, 3 in piece, sliced
• 3 pieces scallions, chopped
• 2 chicken breasts
• 2 tablespoons miso paste
• 2 servings ramen noodle, cooked
• scallion, chopped for garnish
• nori, for garnish

Preparation

1. Heat butter in a saucepan, fry corn until warm. Set aside.
2. Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
3. Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
4. Add the chicken, simmer for 20 minutes. Remove, and set aside.
5. Dissolve the miso paste in the chicken broth.
6. Shred the chicken.
7. Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.

Serves 2.