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Chicken and rice miso soup

  • Author: Pip Payne
  • Total Time: 30 minutes
  • Yield: 2 1x


A very quick, filling and satisfying one-pot soup

Syns: 2.5 per portion


  • 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)


  1. 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
  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. Add the sugar snap peas and pak choi, and simmer for a further 2 minutes.
  4. Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.


You can add any vegetables that you fancy/have in: mushrooms, green beans, peas, cabbage, kale- just use up what you have!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes