Ingredients:
32 oz. Miso Ginger Broth (Chicken Broth or Veggie Broth will work)
1 Head of Bok Choy
3/4 c. Corn
1/2 c. Mushrooms
1 pack of ramen noodles
1/4 lb. of Chicken (Tofu, Beef, or Shrimp will work)
1 Garlic Clove Chopped
1 tsp Salt
1 tsp Pepper
1 tbsp Olive Oil
Optional: Chilli Flakes, Sriracha, Sambal
Instructions
In a medium saucepan, bring water to a boil.
Boil chicken for about 20 minutes or until fully cooked. Remove the chicken from the broth and shred by using two forks to pull apart the chicken. **You can also use tofu, beef, or shrimp in this recipe
Place a medium saucepan on medium heat and add olive oil. Once heated, add chopped garlic and chili flakes.
Once garlic is golden brown, add broth, cover, and bring to a simmer for about 5 minutes.
Add shredded chicken to the broth, salt, and pepper. Place the lid over the pot and simmer again for about 10 minutes.
Add ramen noodles and bok choy stems to the pot and close lid for about 3 minutes.
Finally, add mushrooms and bok choy leaves to the pot, close lid, and simmer on low heat for about 2 minutes.
Serve soup immediately, adding lime juice and sriracha/sambal to taste.