Miso Ramen

• 1/4 lb chicken breast
• 9 ounces ramen noodles
• 5 cups chicken broth
• 1 inch gingerroot, crushed
• 6 tablespoons miso
• 1 1/2 tablespoons soy sauce
• salt and pepper
• 2 scallions, sliced

1. Place chicken in a large saucepan with enough water to cover. Bring to a boil.
2. Turn heat to low, cover pan, and simmer for 30 minutes. Remove chicken to a plate to cool.
3. While chicken is simmering, cook noodles in 6 cups boiling water until the soften, about 3 minutes.
4. Drain and rinse with cold water.
5. Divide noodles among four bowls. When chicken is cool enough to handle, use your fingers and shred into thin strips. Divide a among the bowls, on top of the noodles.
6. In a saucepan, combine chicken broth, ginger root and bring to a simmer. Simmer for 10 minutes.
7. Use a slotted spoon to remove ginger.
8. In a small bowl combine miso and a small amount of the broth. Mix well then add to the saucepan. Add soy sauce, salt and pepper to taste.
9. Pour hot broth into bowls. Garnish with scallions and serve.

chicken breast, ramen noodles, chicken broth, gingerroot, miso, soy sauce, salt, scallions

Taken from www.food.com/recipe/miso-ramen-337645 (may not work)