Miso chicken & rice soup

Miso chicken & rice soup

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(21 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
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  • 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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22nd Oct, 2013
Absolutely LOVE this recipe! Healthy, quick and so tasty. I add a few dried chilli flakes for spice.
5th Sep, 2013
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
28th Feb, 2013
Sorry, my comment should read "mirin is a very sweet Japanese rice wine." Oops!
7th Oct, 2012
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.
3rd Oct, 2012
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!
26th Sep, 2012
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.
25th Sep, 2012
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.
25th Sep, 2012
maybe a silly question... But is it meant to read 500ml of chicken stock??
25th Sep, 2012
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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