Home Recipes Chicken, Shitake Mushrooms, Spring Onions and Miso Soup

Chicken, Shitake Mushrooms, Spring Onions and Miso Soup

  • 0 - 30 Minutes
  • Easy
  • Serves 2

Try our Chicken, Mushroom and Miso Soup straight from the Tilda Kitchen!



  • 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
  • 120g Wholegrain 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 10 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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