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3
December
Japanese Chicken and Rice Soup
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.
