Miso Ginger Chicken & Rice Soup

Steps

1. 1

   In a large mixing bowl, combine the chicken thighs with the grated marinade ginger, miso paste, mirin (or rice wine vinegar), 3 tbsp soy sauce, honey, and grated garlic. Marinate for at least 30 minutes.

   Start 30-minute timer
2. 2

   Heat 2 tbsp olive oil in a large skillet over medium heat.

3. 3

   Add the chicken and cook undisturbed on the first side for at least 7 minutes.

   Start 7-minute timer
4. 4

   Flip the chicken and cook the second side for another 7 minutes, or until its internal temperature reaches 165°F (74 °C) (74°C (165 °F)). Remove from the pan and set aside.

   Start 7-minute timer
5. 5

   In the same skillet, add the bok choy and mushrooms. Add more oil if needed, then sear on all sides until softened through. Remove from the heat.

6. 6

   Heat 1 tbsp olive oil in a pot over medium heat. Add 1 tsp grated ginger and sauté lightly until fragrant.

7. 7

   Add the chicken stock or broth and 3 tbsp soy sauce. Simmer for at least 5 minutes, then remove from the heat.

   Start 5-minute timer
8. 8

   Steam the white rice; the source does not specify a quantity or cooking method for the rice.

9. 9

   To serve, scoop steamed rice into bowls, add the seared bok choy and mushrooms, and pour in the broth.

10. 10

    Top each bowl with chicken and garnish with green onions, chili garlic oil, and sesame seeds. Serve.