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
2 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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.
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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.
Reviews from our home cooks
The cucumber was tiny and mushy. Bigger/fresher cucumber, and bigger cuts of the bok choy. I like larger chunks of bok choy in general, so it stands out from the shredded cabbage and maintains its crunch. More greens in general would improve this dish. The flavors are all there though! Really tasty and would order again.
I added a bit of cabbage and grated fresh ginger to the soup and some sliced radish to the cucumber salad.
The bok choy was already turning brown. I think you should leave it whole and have the customers cut it so it stays fresher.
Love miso - great broth & cucumber salad a great add
Recipe should have a higher amount of water to make it more like soup, very tasty
