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Kettle Miso Soup with Noodles
Ingredients
Just add water to turn quick-cooking veggies, rotisserie chicken, and instant noodles into an umami-packed soup in under 15 minutes.
1 cup baby spinach
2 (3-oz.) packages instant ramen
1 clove garlic, minced
1 (1/2") piece ginger, peeled and minced
2 Tbsp. miso paste
1/2 cup shredded rotisserie chicken
2 Tbsp. chopped green onions
2 Tbsp. shredded carrots
2 soft-boiled eggs, peeled and halved
Crushed red pepper, for garnish (optional)
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Kettle Miso Soup with Noodles

Kettle Miso Soup with Noodles

Kettle Miso Soup with Noodles
  • Servings:Serves 2
  • Prep Time:10 minutes
  • Cook Time:3 minutes
directions
Between two heat-proof bowls, evenly divide baby spinach, ramen noodles, garlic, and ginger. Add 1 3/4 cups boiling water to each bowl. Cover bowls and let soften 3 minutes.
Uncover bowls and add 1 ramen seasoning packet and 1 tablespoon miso paste to each bowl. Stir until miso has melted in with noodles. Top bowls with rotisserie chicken, green onions, shredded carrots, and eggs. Garnish with crushed red pepper, if desired.
TIP To make soft-boiled eggs: Fill a medium pot with water and heat to a gentle simmer. Using a slotted spoon, carefully lower eggs into water and let simmer 6 to 7 minutes. Set a bowl of ice water nearby. Remove eggs and chill immediately in the ice water until cool enough to handle, 1 to 2 minutes. Tap the bottom of each egg to crack off a little bit of the shell, then carefully peel.
Hannaford fresh Magazine, September 2023
 
 
 
 
 
 
 
 
 
 
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