The lemon-ginger pairing delivers distinct brightness to this comforting soup.
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 tablespoons finely minced fresh ginger
1 tablespoon white miso
1 (8-ounce) package presliced cremini mushrooms
4 1/2 cups unsalted chicken stock
1 1/2 cups shredded skinless rotisserie chicken breast
3 cups chopped bok choy
1 (8.5-ounce) pouch precooked brown rice
1 tablespoon lower-sodium soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; sauté 4 minutes. Add mushrooms; sauté 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes.
While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice.
This is a great recipe! The lemon really brings out a fresh flavor to the broth. I made the brown rice fresh using broth from rehydrating porcini mushrooms (I didn't have any fresh mushrooms on hand) which also added a nice flavor. There is a little bit of work with this recipe but if you prep everything ahead and keep it right by the stove, it all comes together quickly. It's a great midweek recipe and is definitely going into the "keeper file"
I upped the ginger and lemon, will double the broth next time I make it (I used vegetable). I didn't want to use pre-cooked rice, so guessed by one brand's online description that it would cook up as 2 cups. Nope. You want 8oz, or a cup, of cooked rice.