Miso chicken & rice soup


Serves 2 Prep 10 mins Cook 10 mins £1.62 a por­tion 274 kcals, 2g fat, 1g sat. fat, 10g sugar 500g chicken stock 2 skin­less chicken breasts 50g long-grain rice 8 Chante­nay car­rots, halved length­ways 2 tbsp miso paste 1 tbsp soy sauce 1 tbsp mirin 2 spring onions, sliced

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.

Add the rice and halved 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.

Re­turn the chicken to the pan and add the miso paste, soy sauce and mirin. Scat­ter over the spring onions just be­fore serv­ing.

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