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

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