Miso Ramen with Chicken and Recovered Veggies - Recipe and Food Photos

I'm excited to share this recipe with you - because this meal came together so quickly that I have the time to share it with you! This soup has a miso base and is loaded with shredded chicken and shredded collard greens over a bed of ramen. Top it with your favorite chili or hoisin sauce, a squeeze of lime if you want, and you've got yourself a weeknight meal that comes together fast and is sure to please.

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What's a recovered vegetable, you ask? Each week I receive a delivery of recovered produce from Hungry Harvest. This company has an awesome concept - they deliver (mostly) local fruits, veggies, and other grocery items, that would normally be too ugly to make it into the grocery store, or items with a surplus, are re-routed to people like me, who don't give a hoot whether my apples are scarred, or zucchini is crooked. Some of the items in this week's Harvest were a big bouquet of local collard greens, a bunch of green onions, and two huge portobello mushrooms. Perfect additions for some miso ramen soup, in my humble opinion.

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Recovered vegetables that had no home. I'll give you a home in my belly.

This recipe is forgiving - it's soup after all. Everything was just eyeballed and into the pot it went. First I heated about a tablespoon of toasted sesame oil and tossed in half a diced white onion, 3 cloves of garlic, minced, and let them saute for a few minutes until they were softened a bit. The kitchen already smelled amazing at this point.

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Then I took the stems out of the collard greens and sliced them into thin strips before adding them to the pot with the onion and garlic. After a few minutes I added one quart of chicken stock and let the greens cook down for about 5 minutes.

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Collard greens, portobello mushrooms, shredded cooked chicken breast, rice ramen noodles

I roughly chopped the mushrooms, and shredded up some chicken breast that I had grilled yesterday. You could also use a rotisserie chicken from the store, or tofu, or thinly sliced steak instead of the chicken.

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Add chicken, mushrooms, scallions

Then, in go the mushrooms, chicken, and green onions, thinly sliced. I also minced up a small knob of ginger and threw that into the pot as well. After a few more minutes I added another quart of chicken stock.

I prepared some millet and brown rice ramen in a separate pot the ramen or rice vermicelli according to the instructions. For the rice ramen, I boiled for about 5 minutes in salted water, using a fork to loosen up the noodles as they cooked.

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Once the vegetables in the soup are nearly cooked through, it's time to add the miso. I used shiro miso, but whatever type you like would work great. For every 1 cup of liquid, add 1 tablespoon of miso. I added about a half cup of miso, and used a fork to help it dissolve into the broth.

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After a couple minutes of simmering, it was time to dish it up. I put ramen into the bowl, then spooned the soup over top. Sauced it up with some sriracha and hoisin and dang...so much umami!

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Next time I'm throwing an over easy egg on there, but that's the only way I could see this soup being any better. Enjoy!


Thanks for reading! If you enjoyed this post, check out my other food and recipe posts:


All content and photos by @jaymorebeet, taken on 7/5/2017 using a Canon EOS 7D MarkII.

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