Chicken & Bok Choy Miso Soup
with Rice & Tangy Cucumber Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
White Rice
2 unit
Scallions
6 ounce
Carrots
10 ounce
Diced Chicken Thighs
2 unit
Miso Sauce Concentrate
(Contains Soy)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 unit
Mini Cucumber
5 teaspoon
Rice Wine Vinegar
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• Meanwhile, trim and thinly slice cucumber into rounds.
• 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).
• 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°.
