Chicken-Bok Choy Noodle Bowls

Cooking Light
Chicken-Bok Choy Noodle BowlsRecipe

Photo: Brian Kennedy; Styling: Lindsey Lower

Serves 6 (serving size: about 1 1/3 cups soup plus garnishes)


+ Add To Shopping List
1 pound skinless, boneless chicken thighs
1 tablespoon gochujang (Korean red chile paste)
1 tablespoon sugar
4 1/2 cups unsalted chicken stock
1 1/2 cups water
1/4 cup shallots, sliced
2 tablespoons white miso or doenjang (Korean soybean paste)
1 tablespoon minced garlic
1 teaspoon fish sauce
1 pound firm water-packed tofu, cubed
3 baby bok choy (about 6 ounces), halved
4 ounces thin brown rice noodles (mai fun)
1/2 cup sliced mushrooms
1/2 cup julienne-cut daikon radish
6 tablespoons sliced green onions
2 tablespoons sliced serrano or jalapeño pepper


Hands-on: 33 Minutes
Total: 33 Minutes

1. Rub chicken thighs with the gochujang and sugar; grill over medium-high heat 4 minutes on each side. Let stand 10 minutes; cut into large dice.

2. Bring stock, 1 1/2 cups water, and next 4 ingredients (through fish sauce) to a boil in a Dutch oven. Reduce heat, and simmer 10 minutes. Add tofu and bok choy; reduce heat to low.

3. Prepare noodles according to package directions. Add noodles to pan; cook 4 minutes or until heated. Divide soup among 6 bowls; top with diced chicken, mushrooms, radish, onions, and serrano.

Created date

January 2015

Nutritional Information

Calories 302
Fat 9.3 g
Satfat 2.3 g
Sodium 488 mg