Ingredients
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1 (32 oz) pkg low-sodium chicken broth
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1 tbsp vegetable oil
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1 (8 oz) pkg sliced white mushrooms
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4 thin-cut boneless pork chops (about 1/2 lb), sliced into thin strips
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2 (3 oz) pkgs instant ramen noodles, seasoning packets discarded
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3 tbsp white miso paste
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1 cup frozen corn, thawed
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1/2 (5 oz) pkg baby spinach
To Serve (Optional):
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Chopped green onions
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Toasted sesame seeds
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Sriracha
Steps
1
In a medium Dutch oven, bring the chicken broth to a boil on high. Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the mushrooms and sauté 2 min. to cook off water. Add the pork strips and season with salt and pepper. Cook 3–4 min., until pork and mushrooms are lightly browned and cooked through.
2
Once broth is boiling, add the ramen noodles and reduce heat to medium. Stir in the miso, corn, and spinach, making sure miso is dissolved. Cook 3–4 min., until noodles are tender, stirring frequently to break up noodles. Remove from heat and add pork and mushrooms. Divide ramen among bowls and top with the green onions, sesame seeds, and sriracha, if using.
