- 2 tablespoons sesame oil
- 8 ounces shiitake mushrooms, sliced
- 4 scallions, sliced
- Pinch kosher salt
- 6 cups low-sodium chicken broth
- 2 (13.5 ounce) cans coconut milk, well shaken
- 6 tablespoons white miso paste
- 6 tablespoons low-sodium soy sauce
- 8 ounces baby bok choy, roughly chopped
- 6 ounces water spinach, roughly chopped
- 3 cups shredded cooked chicken (such as rotisserie chicken)
- 20 ounces fresh ramen noodles
- 4 soft boiled eggs, for serving (optional)
Heat sesame oil in a large soup pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until mushrooms are browned in places, 3-5 minutes. Add the scallions and a pinch of salt and cook until fragrant, about 1 minute.
Add chicken broth, coconut milk, white miso paste, and soy sauce to the pot. Whisk until the miso paste is dissolved. Bring the broth to a boil then reduce heat and let the soup simmer while cooking the noodles.
While the broth is simmering, cook the noodles. In a 4-quart saucepan, add enough water to fill the pan about 3/4 full. Bring the water to a boil and then add the ramen noodles. Cook the noodles until they are just tender, about 2-3 minutes. Drain the noodles. Set aside.
Add the chopped bok choy, water spinach, and shredded chicken to the soup broth. Simmer until the vegetables are bright green and chicken is heated through, about 2 to 3 minutes.
Divide the ramen noodles among 4 large bowls. Ladle the coconut broth, chicken, and vegetables on top and sprinkle with additional scallion greens, if desired. Top with soft boiled eggs if using.
To cook soft boiled eggs, see my recipe for grain bowls.