Chicken Miso Soup With Ramen Noodles

• 2 tablespoons sesame oil
• 1 bunch scallion, thinly sliced, white and green parts separated
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 6 cups low sodium vegetable broth
• 1/3 cup white miso or 1/3 cup red miso
• 8 ounces shredded rotisserie chicken (2 cups)
• 1 cup canned sliced bamboo shoot, drained
• 1 cup canned baby corn, drained
• 1/2 cup shredded carrot
• 1 (3 ounce) package ramen noodles, seasoning packet discarded
• 2 cups Baby Spinach

1. Heat oil in a large saucepan over med-high heat; add scallion whites, ginger, and garlic.
2. Cook mixture until beginning to brown, about 3 minutes.
3. Add broth and simmer, about 10 minutes.
4. Pour 1 cup warm broth into a small bowl; whisk in miso until dissolved.
5. Stir broth-miso mixture back into saucepan; decrease heat to medium-low and keep broth at a simmer.
6. Stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes.
7. Off heat, stir in spinach.
8. Garnish each serving with scallion greens.

sesame oil, scallion, fresh ginger, garlic, vegetable broth, white miso, rotisserie chicken, bamboo shoot, baby corn, shredded carrot, ramen noodles, spinach

Taken from www.food.com/recipe/chicken-miso-soup-with-ramen-noodles-478269 (may not work)