Ingredients (2-3 servings)
3/4lb chicken thighs, cut into small pieces
3-4 garlic cloves
Fresh ginger, to taste
1 bunch bok choy, sliced thinly
1qt chicken broth
~4oz rice noodles
Neutral oil like avocado oil
1 tbsp miso paste (light)
Step One: Heat a medium pot over medium heat and add oil. When the oil is hot, add chicken and cook on all sides. Make sure to salt the chicken.
Step Two: Add garlic and ginger – I use a microplane to grate them in, but you can also mince them and add at this point. Let cook for 30 seconds then add chicken broth.
Step Three: Leave the chicken in for about 2-3 minutes to cook through and add flavor to the broth, then remove to prevent overcooking. Easiest way to remove this is with a slotted spoon or small sieve.
Step Four: When chicken is removed, add rice noodles and bok choy and cook for the required time for the noodles – for the kind I had on hand, it was 7 minutes.
Step Five: When noodles are cooked through, remove from heat and add the chicken back in, as well as the miso paste if using. Stir. Ladle into bowls and top with sriracha if desired. Add salt as needed (I find this soup needs quite a bit).
Make it your own:
Add more veggies – onions, mushrooms, etc
Top with green onions, cilantro, and red pepper flakes