Chicken Miso Soup with Ramen Noodles

Because miso is heat sensitive, be sure to keep the soup at a simmer. If it is boiled, it looses some of its flavor and health benefits. Makes six servings (9 cups).

2 tablespoons toasted sesame oil
6 scallions, sliced, white and green parts separated
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
6 cups low-sodium chicken broth
1/3 cup red or white miso
8 ounces shredded rotisserie chicken
1 can sliced bamboo shoots, drained
1 can baby corn, drained
1/2 cup shredded carrot
1 package ramen noodles, no packet
2 cups baby spinach

Heat oil in large saucepan over medium-high heat; add scallion whites, ginger and garlic. Cook mixture until beginning to brown, about 3 minutes.

Add broth and simmer, about 10 minutes. Pour 1 cup warm broth into a small bowl; whisk in miso until dissolved. Stir broth-miso mixture back into saucepan; reduce heat to medium-low and keep broth at a simmer.

Stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes. Off heat, stir in spinach. Garnish each serving with scallion greens.

Per serving: 211 calories, 10g total fat (2g sat); 32mg chol, 694mg sodium, 19g carb, 3g fiber, 14g protein.