Chicken adobo soup with bok choy

Ingredients

1. 1/4 cup low-sodium soy sauce
2. 1/3 cup rice vinegar
3. 2 garlic cloves, sliced
4. 1 bay leaf
5. 1 teaspoon olive oil
6. 1/2 yellow onion, chopped
7. 4 cups low-sodium chicken stock or broth
8. 1 1/2 cups skinned and shredded roasted or boiled chicken breast meat (about 6 ounces)
9. 1/2 cup uncooked whole-wheat couscous or 1 cup cooked brown rice
10. 1/2 pound baby bok choy, halved lengthwise and sliced crosswise, 1/2-inch wide
11. 2 green (spring) onions, including tender green tops, thinly sliced

Directions

In a small saucepan, combine the soy sauce, vinegar, garlic and bay leaf over medium-high heat. Heat the mixture until it just comes to a boil. Remove from the heat and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the yellow onion and saute until soft and lightly golden, about 6 minutes. Add the chicken stock and bring to a boil. Add the soy sauce mixture, chicken and couscous. Return to a boil, reduce the heat to medium and simmer for 2 minutes. Add the bok choy and simmer until the bok choy is tender, about 2 minutes.

Discard the bay leaf. Ladle into warmed individual bowls and garnish with the green onions. Serve immediately.

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.