Miso chicken & rice soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 500ml chicken stock
- 2 skinless chicken breasts
- 50g long grain rice
- 8 Chanteney carrotshalved lengthways
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 spring onionssliced
Nutrition: per serving
- kcal274low
- fat2glow
- 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.
