My master chef came up with a simple soup today for lunch, to accompany chicken salad with homemade mayonnaise (more about that later). Simple because he used what he could find in the fridge. Simple because it took no time to make. No name, just simple.

2 cups of chicken broth, homemade is best but this brand will also do

1/2 cup of cooked jasmine rice

1/2 cucumber, sliced 1/8″ thick

3 baby bok choy, chopped

2 tablespoons soy sauce

1/2 teaspoon five spice powder

white pepper to taste

Ladle the boiling chicken broth into two bowls, then evenly disperse the other ingredients. Serve immediately.