Miso chicken & rice soup

Miso chicken & rice soup

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(22 ratings)

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


  • 500ml chicken stock
  • 2 skinless chicken breasts
  • 50g long grain rice
  • 8 Chanteney carrots, 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 onions, 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, questions and tips

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hungry eyes's picture
hungry eyes
14th Jul, 2019
Love this, a real staple in our house. Though we've stopped buying meat, so now make it with veg stock and 300g cubed tofu. It's really nice. Yukata black roasted sesame seeds sprinkled on top also a recommended finishing touch.
22nd Jul, 2018
Seriously simple and delicious. I had some chilli & garlic paste in the cupboard so added that for a bit of a kick, but the original recipe is great without it.
13th Apr, 2016
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.
19th Feb, 2016
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 ;)
19th Feb, 2016
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
23rd Sep, 2015
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
27th May, 2014
This is a great recipe! I sometimes have it will noodles instead of rice and add some shiitake mushrooms. So delicious and healthy!
24th Jan, 2014
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!!!
24th Jan, 2014
This soup is delicious! Really quick & easy too
7th Dec, 2013
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.


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