Photo: Randy Mayor; Styling: Lindsey Lower 
Yield
Serves 6 (serving size: 1 1/2 cups)

The lemon-ginger pairing delivers distinct brightness to this comforting soup.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

CPC94118's Review

emilyylyn
October 28, 2014
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"

falljunelaker's Review

deepak
January 11, 2015
This was OK but not great. I found it to be a bit bland, but we admittedly tend to favor stronger flavors & spicy foods.

Great starting point for quick soup

falljunelaker
June 03, 2015
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. 

this is healthy soup.

CPC94118
July 09, 2015
Boo Choy may not be available everywhere, could be replaced by cabbage + little mustered.