Rating: 3.5 stars
35 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 1

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Credit: Jen Causey

Recipe Summary test

hands-on:
20 mins
total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. Add the mushrooms, carrots, ginger, scallion whites, and miso to the pot and cook, stirring constantly, 1 minute. 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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  • Add the chicken to the soup and simmer 5 minutes. Add the noodles and bok choy and cook until softened, 3 to 4 minutes. Just before serving, stir in the vinegar and scallion greens.

Nutrition Facts

296 calories; fat 5g; saturated fat 0.8g; protein 20g; carbohydrates 42g; fiber 2g; sugars 5g; cholesterol 59mg; iron 2mg; sodium 1276mg; calcium 91mg.
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