Shrimp & Bok Choy in a Soy Broth
with Rice & Tangy Cucumber Salad
- Shellfish
- 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
20 ounce
Shrimp
(Contains: Shellfish)
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
Cooking Steps
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.
Rinse shrimp* under cold water, then pat dry with paper towels.
Heat a drizzle of oil in a medium pot over medium-high heat. Add shrimp, carrots, scallion whites, and a pinch of salt; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 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.
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 soup into separate soup bowls. Serve soup and rice with cucumber salad on the side.
