Chicken, Shiitake Mushrooms, Spring Onions, and Miso Soup
From Tilda Kitchen
- 0 - 30 Minutes
- Serves 2
Try our Chicken, Mushroom, and Miso Soup, straight from the Tilda Kitchen!
1 tbs 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
¾ cup shiitake mushrooms, sliced
A thumb of peeled and grated ginger
1 small red chili, thinly sliced
3⅓ cups vegetable stock
2 servings of Tilda Pure Basmati
4 tsp miso paste
A sprinkle of nigella seeds
- Cook the rice, drain and put to one side. Heat the oil in a pan and gently fry the chicken, spring onions, mushrooms, ginger, and red chili.
- Add the vegetable stock and miso paste, then simmer for 5 minutes or so. Add the cooked rice and stir through.
- Just before serving, add the sliced green tops of the spring onions and sprinkle in a few nigella seeds.