Miso chicken & rice soup
◼ Serves 2 (easily doubled to serve 4) ◼ Prep 10 mins ◼ Cook 10 mins
500ml chicken stock
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 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 the boil, cover with a
