Miso Chicken & Rice Soup
Tags: Asian Chicken Dinner Japanese Soup
Yield: 2
- 4 cups chicken stock
- 3-4 skinless chicken breasts
- 1/2 cup long grain rice
- 8 baby carrots, halved lengthwise
- 4 tbsp miso paste
- 1.5 tbsp soy sauce
- 2 tbsp mirin
- 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 carrots to the hot stock. Bring back up to 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, soy and mirin.
