Yuzu Miso Ramen

A light yet deeply flavorful Japanese noodle soup featuring a tangy yuzu-miso broth, tender chicken, and fresh vegetables — perfect for a satisfying, energizing lunch.

Ingredients

• 2 cups (500 mL) low-sodium chicken or vegetable stock
• 2 tablespoons white miso paste
• 1 tablespoon yuzu juice (or substitute with a mix of lemon and lime juice, 1:1 ratio)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 2 portions ramen noodles (preferably whole wheat or fresh if available)
• 1 boneless, skinless chicken breast (about 6 oz), thinly sliced
• 1/2 cup thinly sliced shiitake mushrooms
• 1/2 cup shredded carrot
• 1/2 cup baby spinach leaves
• 1/4 cup thinly sliced scallions (green onions)
• 1 soft-boiled egg, halved (optional)
• 1 teaspoon toasted sesame seeds (optional garnish)
• Nori strips or crumbled seaweed (optional garnish)

Method

• 1

  Step 1: Prepare the Broth

  **Prepare the Broth**

• 2

  Step 2: Cook the Chicken

  **Cook the Chicken**

• 3

  Step 3: Prepare the Noodles and Vegetables

  **Prepare the Noodles and Vegetables**

• 4

  Step 4: Assemble the Ramen Bowls

  **Assemble the Ramen Bowls**

• 5

  Step 5: Serve and Enjoy

  **Serve and Enjoy**

Tips

• **Vegetarian Option**: Replace the chicken with tofu cubes and use vegetable stock for the broth.
• **Noodle Alternatives**: For a lower-carb option, try zucchini noodles or shirataki noodles.
• **Make Ahead**: The broth can be made a day in advance and stored in the fridge. Reheat gently and assemble before serving.
• **Storage**: Store leftover broth and noodles separately to prevent sogginess. Consume within 2 days.

Nutrition (per serving, estimate)