chicken mushroom miso soup
Tilda Kitchen Recipe created by Tilda Kitchen

Chicken, Shitake Mushrooms, Spring Onions and Miso Soup

25 mins
  • Serves 2
  • Adventurous
  • Prep: 10 mins
  • Cook: 15 mins
  • Wholegrain


  • 1 tbsp vegetable oil
  • 2 (skinless, boneless and trimmed) chicken thighs, finely sliced
  • 1 bunch spring onions, white part of onion finely chopped and green tops thinly sliced and reserved for garnish
  • 100g Shitake Mushrooms, sliced
  • A thumb of peeled and grated ginger
  • 1 small red chilli, thinly sliced
  • 800ml vegetable stock
  • 1 pack Brown Steamed Basmati
  • 4 tsps Miso Paste
  • A sprinkle of Nigella Seeds


  1. Heat the oil in a pan and gently fry the chicken, spring onions, mushrooms, ginger and red chilli.
  2. Add the vegetable stock, the rice and the miso paste and simmer for 5 minutes or so.
  3. Just before serving add the sliced green tops of the spring onions and sprinkle in a few Nigella seeds.

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