Name: Miso chicken & rice soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
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

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Miso chicken & rice soup

Miso chicken & rice soup

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.6 out of 5.31 ratingsRate

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Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal274

low
fat2g

low
saturates1g
carbs21g
sugars10g
fibre4g
protein40g
salt3.1g

Method

step 1

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.
step 2

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.
step 3

Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.

Recipe from Good Food magazine, September 2012

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A star rating of 4.6 out of 5.31 ratings

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