Miso chicken & rice soup
Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions
- Prep: 10 mins
Cook: 10 mins
- Serves 2
- Easy
Ingredients
- 500ml chicken stock
- 2 skinless chicken breasts
- 50g long grain rice
- 8 Chanteney carrots, halved lengthways
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 spring onions, sliced
Method
-
Bring the stock to a gentle boil in
a medium saucepan. Add the chicken
breasts and simmer for 8 mins until
cooked through. Remove from the
pan and shred the meat.
-
Add the rice and carrots to the hot
stock. Bring back up to the boil, cover
with a lid, then reduce the heat and
cook for 10 mins until the rice is cooked
and the carrots are tender.
-
Return the chicken to the pan and
add the miso, soy and mirin. Scatter over
the spring onions just before serving.
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