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

Easy Cook - - CONTENTS -

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

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