Miso chicken & rice soup

• chicken stock↗500ml ml
• skinless chicken breasts↗2
• long grain rice↗50g g
• Chanteney carrots↗8

  halved lengthways

• miso paste↗2 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• mirin↗1 tbsp tbsp
• spring onions↗2

  sliced

Step-by-step instructions

1. 1

   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.

2. 2

   Add the rice and carrots to the hot stock. Bring back up 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. 3

   Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.