Chicken-Bok Choy Noodle Bowls

• 1 pound skinless, boneless chicken thighs
• 1 tablespoon gochujang (Korean red chile paste)
• 1 tablespoon sugar
• 4 1/2 cups unsalted chicken stock
• 1 1/2 cups water
• 1/4 cup shallots, sliced
• 2 tablespoons white miso or doenjang (Korean soybean paste)
• 1 tablespoon minced garlic
• 1 teaspoon fish sauce
• 1 pound firm water-packed tofu, cubed
• 3 baby bok choy (about 6 ounces), halved
• 4 ounces thin brown rice noodles (mai fun)
• 1/2 cup sliced mushrooms
• 1/2 cup julienne-cut daikon radish
• 6 tablespoons sliced green onions
• 2 tablespoons sliced serrano or jalapeno pepper

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.
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.
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.
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skinless, gochujang, sugar, water, shallots, white miso, garlic, fish sauce, water, choy, brown rice noodles, mushrooms, juliennecut daikon radish, green onions, serrano

Taken from www.myrecipes.com/recipe/chicken-bok-choy-noodle-bowls (may not work)