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5
April
Japanese Chicken and Rice Soup
This soup is pretty quick to prepare so ideal for a mid-week supper. The Japanese element is brought by the mirin and miso paste – both essential in Japanese cooking. Mirin is a type of rice wine, though with a lower alcohol content than sake. Miso is a paste made of fermented soybeans which adds a wonderful savoury taste. When you add these to a good chicken stock, magic happens.
There aren’t many veggies in this, so feel free to add more if you like, such as cabbage or mushrooms. For me however, its perfect as it is – quick to make, tasty and packed with protein and fibre.
I make this with brown rice, but you could just as easily make it with noodles. Try and use wholewheat ones if you can.
Japanese Chicken and Rice Soup
Print recipe
| Serves | 2-4 |
Ingredients
- 250g Microwave Wholegrain Rice
- 450ml Chicken Stock
- 2 tablespoons Miso Paste
- 2 tablespoons Reduced Salt Soy Sauce
- 1 tablespoon Mirin
- 2 Chicken Breast (raw)
- 6 Spring Onions (finely sliced)
- 3 Large Free-Range Eggs
- 1 tablespoon Granulated Sugar (optional)
Directions
| 1. | Prepare the microwave rice as per packet instructions |
| 2. | To a medium sized saucepan, add the stock, miso, mirin and soy, and bring to a simmer |
| 3. | Meanwhile, slice the chicken into thin strips, no thicker than 1cm/½inch, and chop the spring onions |
| 4. | Add the chicken and onions to the broth, ensuring the chicken is entirely submerged |
| 5. | Lightly beat the eggs and pour into the mixture. Break up the eggs with either chopsticks or a knife |
| 6. | Simmer the mixture for a 3-4 minutes until the eggs have firmed up. The chicken should also be cooked now, so turn off the heat |
| 7. | Taste, and add a little sugar if you think it needs it |
| 8. | Divide the rice between the bowls, then pour the broth and chicken over the top and serve |
Note
Alternatively, you could use wholewheat noodles instead of rice. Just cook them in the broth with the chicken.
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