Chicken & Bok Choy Miso Soup

Name: Chicken & Bok Choy Miso Soup with Rice & Tangy Cucumber Salad
Yield: 2 servings
Cuisine: Japanese
Ingredients: 3/4 cup Rice; 2 unit Scallions; 6 oz Carrot; 10 oz Chicken Thigh; 2 unit Miso Sauce Concentrate; 2 tbsp Soy Sauce; 4 oz Cabbage; 1 Cucumber; 5 tsp Rice Vinegar; Salt; Black Pepper; 1 tsp Cooking Oil; 1/2 tsp Granulated Sugar

with Rice & Tangy Cucumber Salad

By Recipe0 System

Love breakfast-for-dinner? Try it Japanese-style - a gorgeous way to start or end the day! For our spin on this traditional dish, you’ll whip up a savory miso-based soup that’s packed with flavorful diced chicken thighs, sweet carrots, and a tasty trio of tender bok choy, cabbage, and scallions. On the side is a comforting bowl of fluffy white rice and a tangy cucumber salad for bright crunchy contrast.

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

3/4 cup Rice
2 unit Scallions
6 oz Carrot
10 oz Chicken Thigh
2 unit Miso Sauce Concentrate
2 tbsp Soy Sauce
4 oz Cabbage
1 Cucumber
5 tsp Rice Vinegar
Salt
Black Pepper
1 tsp Cooking Oil
1/2 tsp Granulated Sugar

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.
2

Wash and dry produce.

While rice cooks, trim, peel, and halve carrots lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a medium pot over medium-high heat. Add chicken, carrots, scallion whites, and a pinch of salt; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
3

Stir in bok choy and napa cabbage, miso sauce concentrates, soy sauce, and 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until veggies are tender, 4-6 minutes.

Taste and season with salt and pepper if desired.
4

Meanwhile, trim and thinly slice cucumber into rounds.
5

In a medium bowl, combine cucumber, scallion greens, vinegar, ½ tsp sugar, and ½ tsp salt (1 tsp sugar and 1 tsp salt for 4 servings).
6

Fluff rice with a fork; divide between small serving bowls.

Ladle miso soup into separate soup bowls. Serve soup and rice with cucumber salad on the side.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Vegan Tofu Ramen in a Ginger-Soy Broth

medium

Chicken Katsu

medium

Hoisin Meatloaves

medium

Vegan Sweet Chili Soy Noodle Salad

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.