Chicken & Bok Choy in a Soy Broth
with Chicken Thighs, Rice & Tangy Cucumber Salad
- Soy
- Wheat
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 soy broth 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.
Ingredients
5 teaspoon
Rice Wine Vinegar
6 ounce
Carrot
10 ounce
Diced Skinless Dark Meat Chicken
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 unit
Mini Cucumber
2 unit
Miso Sauce Concentrate
(Contains: Soy)
2 unit
Scallions
¾ cup
White Rice
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
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.
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Keep covered off heat until ready to serve.
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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.
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Open package of chicken* and drain off any excess liquid.
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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.
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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.
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Taste and season with salt and pepper if desired.
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Meanwhile, trim and thinly slice cucumber into rounds.
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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).
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Fluff rice with a fork; divide between small serving bowls.
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Ladle soup into separate soup bowls. Serve soup and rice with cucumber salad on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty broth, though some found it too soy-heavy. The cucumber salad was a hit for its tangy crunch.
- Ease of prep: Quick and easy to make, with pre-cut veggies speeding up the process for most.
- Suggestions: Consider adding grated ginger to the soup for extra depth. Try larger bok choy chunks to maintain crunch.
- Portions: Some wanted more greens overall. Increase water for a soupier consistency if desired.
