• prep: 30 min
• cook: 0 hr
• total: 30 min

servings:

Warm up a chilly evening with this healthy chicken-and-vegetable ramen noodle bowl recipe. For a little spice, top with hot sauce, such as Sriracha. Look for dried curly Chinese-style noodles near other Asian ingredients in most well-stocked supermarkets. For a substitute, try whole-wheat angel hair pasta and cook for a few minutes longer.

• 2 tablespoons toasted sesame oil, divided
• 1 bunch scallions, sliced, white and green parts separated
• 4 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 4 cups water
• 3 tablespoons white miso (see Tip)
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 1/4 pounds boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
• 8 cups chopped bok choy
• 4 ounces dried Chinese noodles, broken in half
• 4 ounces shiitake mushrooms, stemmed and sliced (2 cups sliced)

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