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Miso Ramen Zucchini Noodle Soup with Chicken

Prep Time15 mins
Cook Time30 mins
Total Time45 mins


  • I boneless chicken breast
  • 2 teaspoons sesame oil
  • 2 scallions diced, white and green parts separated
  • 1 inch piece of ginger peeled and minced
  • 1/2 yellow onion cut into 1/2? slices,
  • 1 garlic clove
  • 4 cups chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon yellow or white miso paste
  • 3. oz shiitake mushrooms halved
  • 7 oz. baby bok choy end trimmed and leaves separated
  • 2 medium zucchinis Blade D, noodles trimmed
  • 1/2 teaspoon red pepper flakes to garnish (or less if you’re sensitive to spice)


  • First, start by prepping your produce.
  • Place the chicken breast in a medium skillet with a lid and cover with water. Bring to a boil and once boiling, reduce heat to low and let simmer for 10-12 minutes or until the chicken is cooked through. Remove the chicken and shred with a fork and set aside.
  • Place a large pot over medium-high heat and add in the sesame oil, white scallions, ginger, onion and garlic to the skillet and cook for 5 minutes or until onions soften. Then, pour in the broth and soy sauce, cover and bring to the boil.
  • Once boiling, place the miso paste into a small bowl and ladle out about 1/3 cup of the broth into the bowl with the miso. Whisk together until combined and then add back into the pot.
  • Then, add in the mushrooms and bok choy, lower to a simmer and let cook for 5 minutes or until mushrooms soften and bok choy wilts. Then, add the zucchini noodles (that you’ve already Inspiralized) and chicken and cook for 2-3 more minutes or until noodles are cooked to al dente and chicken is heated through.
  • Using pasta tongs, carefully transfer the noodles to two serving bowls and top with the bok choy. Then, ladle over with the broth mixture. Garnish with green scallions, sesame seeds and red pepper flakes, and serve immediately.