Noodle Soup with Chicken and Bean Paste/Miso Ramen

Although ramen noodles are originally from China, they are very popular in Japan, and Japanese cooks have created many of their own unique ramen dishes. Miso ramen was first made in Sapporo, a northern city famous for its Snow Festival and its many ramen shops.

1/4 lb. chicken breast* 9 oz. ramen noodles, instant or fresh-dried
5 c. chicken or vegetable broth
1 1-inch piece of fresh ginger root, crushed
6 tbsp. miso
1. 1/2 tbsp. soy sauce
salt and pepper to taste
2 scallions, chopped into thin rounds

1.Place chicken breast in a large saucepan with enough water to cover. Bring to a boil. Turn heat to low, cover pan, and simmer for 30 minutes. Carefully remove chicken to a small bowl or plate to cool.
2.While chicken is simmering, cook ramen noodles in 6 c. boiling water until they soften, about 2 1/2 to 3 minutes for instant and 5 to 6 minutes for fresh-dried. Drain and rinse with cold water. Divide noodles among four bowls. When chicken is cool enough to handle, use your fingers to shred it into thin strips and divide strips among the four bowls, on top of the noodles.