Hands-on Time
33 Mins
Total Time
33 Mins
Yield
Serves 6 (serving size: about 1 1/3 cups soup plus garnishes)
Photo: Brian Kennedy; Styling: Lindsey Lower

How to Make It

Step 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.

Step 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.

Step 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.

Chef'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 www.choosemyplate.gov.

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