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Miso chicken & rice soup

Miso chicken & rice soup

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A star rating of 4.7 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal274
low infat2g
saturates1g
carbs21g
sugars10g
fibre4g
protein40g
salt3.1g
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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

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.

Goes well with

Recipe from Good Food magazine, September 2012

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Overall rating

A star rating of 4.7 out of 5.24 ratings
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