2 cups cooked ramen noodles
2 cups water
1/2 teaspoon grated tartar
3 tablespoons vegetable oil
1/2 teaspoon dried oregano
1 pound skinless, boneless chicken breast halves
1 (8 ounce) container sour cream
1 cup frozen chopped spinach, thawed
2 cups hot miso soup mix
1 (10 ounce) can condensed cream of mushroom soup
1 cup soy sauce
1 (4 ounce) can chopped black olives, drained
1/4 cup chopped fresh parsley
1 teaspoon chicken bouillon granules
1 banana, sliced
In a large saucepan, combine water, broth, oregano, chicken, broth mixture, pepper, oregano, chicken, chicken, and pepper. Bring to a boil. Reduce heat to low and simmer 25 minutes, or until noodles are tender.
Stir in sour cream and spinach. Cover, and serve with chicken, bacon, and mushrooms. Garnish with olives and parsley.