• Trim fat from chicken filets. Slice against the grain into thin slices. 
• Gently press any excess liquid from tofu brick. Then slice into fours length wise. Keeping the pieces together, turn on it’s side and slice into four pieces length wise. Then, Rotate the tofu 90° and slice into 1/2-inch cubes.
• Heat oil in a large pot over medium high heat. Sauté chicken slices stirring contantly for 7-8 minutes or until cooked through and edges are beginning to brown. Remove from pan.
• Add mushrooms and garlic to the pan. Stir constantly, sauté 5 minutes or until the mushrooms begin to brown on the edges. Remove from pan. Remove pan from heat. 

MAKE IT NOW

• Add chicken broth to the pot and put on medium-high heat. Add the bok choy, chicken, mushrooms, and miso, stir to break up the miso paste. Bring to a boil, then reduce heat to medium and simmer for 10 minutes.  Add the tofu. Cook an additional 5 minutes. Top with green onions if desired for garnish. Serve in bowls. 

MAKE IT A FREEZER MEAL

• In a large bowl, combine water, broth, and miso, until all miso is thoroughly broken up. Pour into a Gallon freezer bag. Add the sliced bok choy, cooked chicken, garlic, mushrooms, and oil. Seal bag, removing as much air as possible. Freeze Flat. Gently place cubed tofu into a quart sized freezer bag. Seal, removing as much air as possible without squishing the tofu pieces. Freeze next to the soup bag.

THAW

• Thaw soup bag and tofu bag in a large bowl in the fridge 24 hours prior to cooking. Or to quick thaw run under hot water until able to break up the bags enough to add to pot. 

COOK

• Dump contents of gallon freezer bag into a large pot and bring to a boil over high heat. Reduce heat and allow to simmer, uncovered, for 10 minutes. Add the tofu. Cook an additional 5 minutes. Top with green onions if desired for garnish. Serve in bowls.