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

Chicken, Shitake 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 (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.