Miso chicken & rice soup

Prep: 10 mins Cook: 10 mins


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: per serving

  • kcal274
  • fat2g
  • saturates1g
  • carbs21g
  • sugars10g
  • fibre4g
  • protein40g
  • salt3.1g
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  • 500ml chicken stock
  • 2 skinless chicken breast
  • 50g long grain rice
  • 8 Chanteney carrot, halved lengthways



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp miso paste
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp mirin
  • 2 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

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Comments (17)

jesscalou's picture

This recipe is a fantastic midweek meal. Doesn't take too long to make, simple to do, healthy and ABSOLUTELY delicious! This is now a regular go-to dinner in our house.

toastedgarlic's picture

I think I will try this, as it sounds delicious, though not exactly "authentic" Japanese cuisine! Just being pedantic but mirin is thick, sweet Japanese cooking wine (don't try drinking it, it is vile!). For the best flavour, it should always be cooked somewhat. Almost all Japanese soy sauce is dark, though there are many different types and I am not sure what the OP used. Kikkoman is a common and reliable brand. I would also add that miso should not be boiled, as the flavour is altered quite drastically, so be careful if you have to reheat the soup. And finally, ramen without the noodles is not ramen, because ra-men ARE noodles! (There are others, rei-men, so-men, kishi-men etc etc.) Told you I was pedantic ;)

hifigary's picture

I do not think anyone looking for 'authentic Japanese' recipes would consider his to be one. But, we could get into a whole conversation on what 'authentic' means to any nationalities cuisine. Mirin in cooking is used for flavour, yes it can have the alcohol burned/cookec out, but that is not essential in the quantity used in this recipe. Kikkoman amongst others make a 'light' soy sauce - it is normally saltier and does not darken the food as much. Miso is added in this recipe after the boiling so it is not a problem. I 100% agree with the noodles are for ramen.

rosievimes's picture

Absolutely love this soup! I make it stretch to 4 portions by adding more carrots & rice, and then take it as a work packed lunch.

philyflowerpot's picture

This is a great recipe! I sometimes have it will noodles instead of rice and add some shiitake mushrooms. So delicious and healthy!

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.

mely48's picture

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

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

monkeyjungle's picture

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

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

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

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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