Chicken & Bok Choy Miso Soup

• 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).