This storecupboard staple can be used in lots of different ways
Reach for fresh and dried spices or convenient blends and pastes to give rice suppers a tasty kick
Miso chicken & rice soup
Serves 2 Prep 10 mins Cook 10 mins
500ml chicken stock
½ red chilli, deseeded and chopped
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
1 Bring the stock and chilli to a gentle boil in a saucepan. Add the chicken and simmer for 8 mins until cooked through, then remove the meat from the pan and shred.
2 Add the rice and carrots to the pan. Bring back 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. PER SERVING 274 kcals, fat 2g, saturates 1g, carbs 21g, sugars 10g, fibre 4g, protein 40g, salt 3.1g