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Chicken-Bok Choy Noodle Bowls

Photo: Brian Kennedy; Styling: Lindsey Lower

Hands-on time 33 mins
Total time 33 mins

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


  • 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

Nutrition Information

  • calories 302
  • fat 9.3 g
  • satfat 2.3 g
  • sodium 488 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit