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Ingredients

1 tablespoon olive oil ½ skinless, boneless chicken breast, diced 4 cups water 1 ½ teaspoons dashi granules 1 (3 ounce) package ramen noodles cup sliced fresh mushrooms 2 tablespoons chopped green onion ½ cup miso paste

Nutrition Info

131.2 calories carbohydrate: 11.2 g cholesterol: 8.7 mg fat: 6.5 g fiber: 2 g protein: 7.6 g saturatedFat: 1.1 g servingSize: - sodium: 1370.9 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Heat olive oil in a skillet over medium heat. Add chicken, cook and stir until no longer pink in the center and the juices run clear, 7 to 10 minutes. Remove to a plate.
Bring water to a boil in a medium pot. Add dashi and whisk until granules have dissolved. Reduce heat to medium-low. Add ramen noodles, mushrooms, and cooked chicken, simmer until noodles are tender, about 2 minutes.
While soup is simmering, spoon miso paste into a bowl. Ladle about 1/2 cup of the hot broth into the bowl and whisk with the miso until a smooth paste forms. Add paste to the soup, turn the heat off, and whisk until incorporated. Sprinkle with green onions and serve immediately.

4 servings

The chicken and the noodles make it more of a meal for the whole family. Skipping the seaweed and the tofu makes it a bit more kid-friendly.