Miso Chicken Soup with Shiitake and Spring Onions
Aromatic broth-based soup combining tender chicken thighs, earthy shiitake mushrooms, and pungent miso paste with ginger, chilli, and spring onions. Brown basmati rice adds substance and texture. Ready in under 20 minutes, this warming bowl delivers umami depth and gentle heat.
Ingredients
- 1 tbsp vegetable oil
- 2 chicken thighs, skinless, boneless and trimmed, finely sliced
- 1 bunch green onions, white part finely chopped, green tops thinly sliced
- 3 ½ oz shiitake mushrooms, sliced
- 1 thumb ginger, peeled and grated
- 1 red chilli, small, thinly sliced
- 3 ½ cups vegetable stock
- 1 pack brown steamed basmati rice
- 4 tsps miso paste
- 1 sprinkle nigella seedssesame seeds or furikake1:1
garnish swap
Instructions
- 1
Heat the oil in a pan and gently fry the chicken, green onions whites, mushrooms, ginger and chilli until softened.
- 2
Add the vegetable stock, brown basmati rice and miso paste, then simmer for 5 minutes.
- 3
Stir in the reserved green onions greens and sprinkle with nigella seeds before serving.
Tips
Don't boil vigorously after adding miso; high heat can diminish its fermented flavour.
If using miso paste from a jar, stir it into a small amount of warm broth first to distribute evenly and prevent lumps.
Good to Know
Refrigerate up to 3 days in an airtight container. Rice may soften further upon storage.
Prepare and chop all ingredients up to 4 hours ahead. Store in separate containers. Cook fresh to preserve miso's delicate flavour.
Ladle into bowls and garnish with reserved spring onion greens and nigella seeds. Pair with crusty bread or additional rice on the side.
Common Mistakes
Do not skip gently frying aromatics first to avoid flat, one-dimensional broth.
Do not add miso at high temperature to avoid bitter, cooked taste.
Do not oversimmer beyond 5 minutes to avoid mushy rice and overcooked chicken.
Substitutions
texture variation
garnish swap