Red rice and miso chicken soup recipe

By Wynnie Chan

The deep saviouriness brought by the miso adds to the feel-good factor of the broth

By Wynnie Chan |

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It sort of defeats the purpose, but this is equally delicious when vegetarian: just swap the chicken for cashew nuts or firm tofu.

Ingredients (serves 4)

1.5l vegetable stock

3 small skinless, boneless chicken breasts

200g red rice, washed and soaked in water for 1 hour

250g small mushrooms

250g pak choi

1 1/2 tbsp white or red miso paste

1 tbsp dark soy sauce or to taste salt and freshly ground black pepper

4 spring onions, finely sliced


1 Bring the stock to a boil in a large saucepan over a high heat. Add the chicken, put the lid on, reduce heat and simmer for 10 minutes or until cooked. Cool, then shred the meat.

2 Add the strained rice to the stock, and bring to the boil. Partially cover, lower the heat to medium and cook for 30 minutes, stirring occasionally. Add more water if it’s too thick.

3 Stir in the miso, and season to taste with soy sauce, salt and pepper. Add the mushrooms, bak choi and chicken to the pan, bring back to the boil, then sprinkle with spring onions and serve.
Nutritional information per serving: 295kcal, 1240kJ, 25.3g protein, 2.9g fat, 41.4g carbohydrates, 1.3g fibre

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