Ingredients
- 1 tablespoon sesame oil
- 1 pound boneless skinless chicken breast (cutlets, cut into 1/2-inch-wide strips)
- 4 ounces shiitake mushrooms (fresh, stems removed, sliced)
- 2 carrots (cut into matchsticks)
- 1 tablespoon grated fresh ginger
- 6 scallions, white and green parts separated, thinly sliced
- 3 tablespoons miso (white)
- 4 cups chicken broth
- 8 ounces dry rice noodles (wide)
- 12 ounces baby bok choy (quartered)
- 1 tablespoon rice vinegar
How to Make
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Step 1: Heat the oil in a large Dutch oven over medium-high. Add the chicken and cook until just opaque but not brown, about 3 minutes. Remove and set aside.
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Step 2: Add the mushrooms, carrots, ginger, scallion whites, and miso to the pot and cook, stirring constantly, 1 minute.
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Step 3: Add the broth and 3 cups water and bring to a boil. Reduce heat to medium-low and simmer 15 minutes.
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Step 4: Add the chicken to the soup and simmer 5 minutes. Add the noodles and bok choy and cook until softened, 3 to 4 minutes.
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Step 5: Just before serving, stir in the vinegar and scallion greens.
We hope you enjoy this recipe!
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