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

Chicken, Shiitake Mushrooms, Spring Onions, and Miso Soup

From Tilda Kitchen

  • 0 - 30 Minutes
  • Easy
  • Serves 2

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


Ingredients

Method

  • 1 Tbsp vegetable oil
  • 2 chicken thighs, skinless, boneless, thinly sliced
  • 2 scallions, white part finely chopped and green tops thinly sliced and reserved for garnish
  • ¾ cup shiitake mushrooms, sliced
  • 1 Tbsp ginger, peeled and grated
  • 1 small red chili, thinly sliced
  • 3⅓ cups vegetable stock
  • 4 tsp red miso paste
  • 1 pouch Tilda® Ready to Heat Pure Basmati Rice
  • Nigella or black sesame seeds for garnish

  1. Heat the oil in a soup pot over medium heat and gently fry the chicken, spring onions, mushrooms, ginger, and red chili.
  2. Add the vegetable stock and miso paste, then simmer for 5 minutes or so, stirring to dissolve miso paste.
  3. Just before serving, add the sliced green tops of the spring onions and sprinkle in a few nigella seeds.
  4. Add the rice to the soup and stir to combine.
  5. Just before serving, add the sliced green tops of the spring onions and sprinkle in a few nigella or sesame seeds.