• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Wash and dry produce. • While rice cooks, trim, peel, and halve carrots lengthwise; cut crosswise into 1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. • Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a medium pot over medium-high heat. Add chicken, carrots, scallion whites, and a pinch of salt; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.

• Stir in bok choy and napa cabbage, miso sauce concentrates, soy sauce, and 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until veggies are tender, 4-6 minutes. • Taste and season with salt and pepper if desired.

• Meanwhile, trim and thinly slice cucumber into rounds.

• In a medium bowl, combine cucumber, scallion greens, vinegar, 1/2 tsp sugar, and 1/2 tsp salt (1 tsp sugar and 1 tsp salt for 4 servings).

• Fluff rice with a fork; divide between small serving bowls. • Ladle miso soup into separate soup bowls. Serve soup and rice with cucumber salad on the side. Chicken is fully cooked when internal temperature reaches 165°.