Chicken and rice miso soup
A very quick, filling and satisfying one-pot soup
10 mins
20 mins
478 kcal
10 mins
20 mins
478 kcal
SERVES
2
DIFFICULTY
EASY
SERVES
2
Difficulty
EASY
A friend of mine recommended this soup to me, and it really is lovely. The recipe is from BBC Good Food and I just made a couple of little changes. You do need to get a couple of speciality ingredients, Miso paste and Mirin, but these are definitely worth the investment (together they cost me £3.50 from Tesco) as this is such a quick and easy mid-week dinner you will be doing it again and again!
I got my Mirin (a sweet japanese rice wine) from Tesco Here’s the link as well as my miso paste (here). Most of the big supermarkets will do them, but you can also find them on Amazon: Mirin here and Miso paste here.
SHARE THIS RECIPE
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email
Chicken and rice miso soup
Servings: 2
A very quick, filling and satisfying one-pot soupSyns: 2.5 per portion
Print Recipe
Ingredients
- 2 chicken breasts skinless
- 500 ml chicken stock
- 50 g long grain rice I used a mix of wild and long grain which worked well
- 2 carrots peeled and cut into matchsticks
- 2 tbsp miso paste
- 1 tbsp light soy sauce
- 1 tbsp Mirin
- a handful of sugar snap peas
- 1 pak choi bottom of stalk removed
- 3 spring onions trimmed and sliced
Instructions
- Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through (check that they aren't pink in the middle when you remove from pan, and give them a little longer if they are). Remove from the pan and shred the meat
- 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.
- Add the sugar snap peas and pak choi, and simmer for a further 2 minutes.
- Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.
Notes
You can add any vegetables that you fancy/have in: mushrooms, green beans, peas, cabbage, kale- just use up what you have!
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
