Miso chicken & rice soup

Miso chicken & rice soup

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
274
protein
40g
carbs
21g
fat
2g
saturates
1g
fibre
4g
sugar
10g
salt
3.1g

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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Method

  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.
  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.
  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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Comments

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lauracs5's picture

This soup is absolutely delicious. Quick & easy too. I can't rate for some reason, but it gets 5 stars from me; nom nom nom!!!

lauracs5's picture

This soup is delicious! Really quick & easy too

knucklebones's picture

Sounds like a great recipe. The only problem I have and not just with this recipe, but with almost all recipes calling for soy sauce. They almost never state light or dark. I know there is a general rule that one is for cooking the other for dipping, but it is not always the case.

jesscalou's picture

Absolutely LOVE this recipe! Healthy, quick and so tasty. I add a few dried chilli flakes for spice.

melymely's picture
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I make this quite often as part of the 5.2 diet and its really quick and easy and very tasty..my husband likes it a lot which isn't bad

monkeyjungle's picture
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Sorry, my comment should read "mirin is a very sweet Japanese rice wine." Oops!

monkeyjungle's picture
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I made this for one of my 5:2 diet fast days and it was beautiful. I have never used miso before but now I am hooked. It looked a small portion but was very filling.

Polly, miso is a very sweet Japanese rice wine. You can substitute with a little caster sugar. I would suggest starting with a tsp and adjust according to taste. It is necessary to balance the saltiness of the soy and miso.

frenchhouse's picture

This does sound lovely and I want to make it - but what is mirin? And is it vital if I can't get it here in rural France.
Message to Ants - it is not silly, but 500ml weighs 500g!

bluejay's picture
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I was right, it is lovely, and light. I might make it again and try noodles instead of rice, or add a handful of petit pois, chopped chestnut mushrooms or celery .... or just stick to the recipe as given.

tippytops's picture
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Made this for dinner this evening . . . 3 empty bowls! I added sliced mushrooms and a spoonful of honey :) Will defintely be making this again soon.

don_ants's picture

maybe a silly question... But is it meant to read 500ml of chicken stock??

bluejay's picture
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This sounds lovely AND I have all the ingredients so I will try this today and let you know how it goes.

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