Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions
Prep:10 mins
Serves 2
500ml chicken stock2 skinless chicken breasts50g long grain rice8 Chanteney carrots, halved lengthways2 tbsp miso paste1 tbsp soy sauce1 tbsp mirin2 spring onions, sliced
STEP 1Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.STEP 2Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.STEP 3Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.
