Rating: 3 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

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

Laura Zapalowski
Recipe by Cooking Light November 2014

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 6 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

185 calories; fat 5g; saturated fat 0.8g; mono fat 2.2g; poly fat 0.6g; protein 18g; carbohydrates 18g; fiber 2g; cholesterol 33mg; iron 1mg; sodium 607mg; calcium 71mg.
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