Bok Choy is a type of cabbage typically used in Asian cooking so we figured, why not go with tradition? It was a bit cooler the day we were dreaming up a recipe and soup seemed like a perfect warm dinner. This recipe was enough to serve Josh and I plus some leftovers, and would go great with an salad using the delicious greens we got this week!
Asian Chicken Noodle Soup
- 1 med onion, chopped
- 1″ knob of ginger, peeled and minced
- 1 Tbs sesame oil
- 1 chicken breast cut into chunks
- 1 packet white miso soup mix
- 3-4 heads bok choy
- soy sauce
- 2.5-5oz white rice noodles (amount depends on how noodley you like your soup)
- 2 cups chicken broth
- 3 cups boiling water
It is easiest to chop up all the ingredients necessary prior to cooking as it can come together quickly (great for weeknights!). You may notice that there are a few ingredients here that may not naturally be hiding out in your pantry, i.e. miso soup mix, white rice noodles, and sesame oil. These can easily be found in the asian isle of the supermarket, or you could just use more chicken broth, egg noodles, and vegetable oils as substitutes, being aware that you will loose some flavor that way.
First step is to chop up the onion and ginger, these are going to be added to your 3qt pan together so feel free to put them in the same prep bowl, or just directly into the pan if you want to save a dish. While you are prepping, put on a tea kettle to boil the 3 cups of water.
The bok choy comes next, make sure to wash it thoroughly, no need to dry it per se as it is going to be going into a soup. To chop up the bok choy first halve it down the middle of the stem, then chop more finely at the base and loosely at the more leafy ends. How big you cut up the leafy part is up to your taste, set aside in a bowl when finished. Cube the chicken to your size preference, alternatively you can bake and shred it if you have the time or inclination, personally I’m a fan of cubes particularly as we’ll be having skinny noodles floating around in there towards the end.
Add the tablespoon of oil to your 3qt pan along with the onion and ginger, heat over medium heat until fragrant, about 2-3 minutes, add chicken and stir occasionally, for another 3-4 minutes. Add 3 cups of boiling water, the miso soup packet, and chicken broth, stir and increase heat to medium high. Add soy sauce, salt, and pepper to taste. Bring to a boil, add bok choy and reduce to a simmer. Let the soup cook for about 20 min, adding the noodles, broken up, in the last five minutes.
I know summer is approaching and our need for warm soups is dwindling, but this was perfect for a cooler evening and a great way to use the bok choy!
~Rachel and Josh