Ingredients

Ingredients

1 1/2 lbs. ROCKY® Free Range Boneless Skinless Chicken Breast Filets
1/2  cup white miso
scallions, trimmed, white parts roughly chopped and dark green parts thinly sliced
dried shiitake mushrooms
cloves garlic, smashed
4 cups low-sodium chicken broth
16 oz. dried ramen noodles
8 oz. baby bok choy, cored and halved lengthwise
2 tbsp. soy sauce
2 tbsp. mirin
soft-boiled eggs, halved
  Sesame seeds, for serving
  Chili oil, for serving
Method

Method

1 Combine chicken, miso, white parts of scallions, mushrooms, garlic, broth, 2 cups water in Instant Pot. Close lid and set to manual, high pressure for 10 minutes. Once timer expires, use quick release to depressurize.
2 Remove lid and press Sauté to bring soup to boil. Remove scallions and discard. Remove chicken and shred into large pieces.
3 Once soup is simmering, add ramen noodles and stir until softened. Stir in bok choy, soy sauce, mirin and shredded chicken. Once bok choy is wilted, about 3-5 minutes, turn off Instant Pot and divide ramen among serving bowls.
4 Top bowls with soft boiled eggs, sesame seeds, and chili oil to taste.

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