15 Minute Miso Coconut Chicken Ramen Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- 2 cloves garlic crushed
- 1 cup mushrooms sliced
- 1/2 onion, sliced
- 2.5 cups no sodium chicken broth
- 14 ounce can coconut milk
- 2 portions ramen noodles
- 2 tablespoons white miso paste
- 1/2 inch piece ginger thinly sliced
- 2-4 chicken thighs
- greens of choice
- sliced green onions to finish
- Carbohydrate 8.2606 g
- Cholesterol 0 mg
- Fat 1.0594 g
- Fiber 2.49900007724762 g
- Protein 3.1364 g
- Saturated Fat 0.18383 g
- Serving Size 1 1 Serving (87g)
- Sodium 819.93 mg
- Sugar 5.76159992275238 g
- Trans Fat 0.15993 g
- Calories 50 calories
In the Instant Pot insert, add the chicken stock, coconut milk, miso paste, garlic, ginger, chicken thighs, and mushrooms. Cook on high pressure for 5 minutes.While the Instant Pot is doing it’s thing, thinly slice the green onions and wash your greens. Cook and drain your noodles and greens and divide them between two deep bowls.When the Instant Pot is done, quick release the pressure. Carefully remove the chicken and shred. Add the chicken to the bowls with the noodles.Taste the soup and adjust the seasoning with miso paste and salt if needed, then divide evenly between the two bowls.Finish with the greens and green onions and enjoy!Note: If you don’t have an Instant Pot, you can make it in a regular pot on the stove. Add the chicken stock, coconut milk, miso paste, garlic, ginger, chicken, and mushrooms to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about 10-15 minutes, depending on the size of the chicken thighs. Continue with the remaining steps.
