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Japanese-style rice and chicken soup

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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Gluten free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein
  • 1 serve veg or fruit

Full of umami-rich flavour, this budget-friendly chicken and rice soup is comfort in a bowl. It’s on the table in less than an hour, too.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Japanese-style rice and chicken soup

Ingredients

  • 1 cup (200g) sushi rice, rinsed, drained
  • 2 tbs miso paste
  • 500g Coles RSPCA Approved Chicken Thigh Fillets, trimmed, chopped
  • 100g shiitake mushrooms, sliced
  • 1 carrot, cut into matchsticks
  • Spring onion curls, thinly sliced
  • Seaweed & sesame furikake sushi rice seasoning, to serve

Nutritional information

Per serve: Energy: 1501kJ/359 Cals (17%), Protein: 29g (58%), Fat: 7g (10%), Sat Fat: 2g (8%), Sodium: 538mg (27%), Carb: 42g (14%), Sugar: 4g (4%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the rice in a medium saucepan of boiling water following packet directions. Refresh under cold water and drain well.

  2. Step 2

    Meanwhile, bring the miso paste and 6 cups (1.5L) water to a simmer in a large saucepan over high heat. Add the chicken, mushroom and carrot. Reduce heat to medium-low and simmer for 10 mins or until the chicken is cooked through.

  3. Step 3

    Stir rice into soup. Cook for 1-2 mins or until heated through. Ladle among serving bowls. Sprinkle with spring onion curls and rice seasoning.

Recipe tip

Find me… Sushi rice seasoning adds umami flavour to both sushi and rice dishes. Find it in the Asian food section. 

COOK. STORE. SAVE.
Keep leftover sushi rice seasoning tightly sealed in its container and store in the pantry. Stir it through a batch of Foolproof Sushi Rice.

Ingredient tip: You can substitute shiitake mushrooms for brown cup mushrooms.

Japanese-style rice and chicken soup

Japanese-style rice and chicken soup
  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Ingredients
  • 1 cup (200g) sushi rice, rinsed, drained
  • 2 tbs miso paste
  • 500g Coles RSPCA Approved Chicken Thigh Fillets, trimmed, chopped
  • 100g shiitake mushrooms, sliced
  • 1 carrot, cut into matchsticks
  • Spring onion curls, thinly sliced
  • Seaweed & sesame furikake sushi rice seasoning, to serve
    Description

    Full of umami-rich flavour, this budget-friendly chicken and rice soup is comfort in a bowl. It’s on the table in less than an hour, too.

    Method

    1. Step 1

      Cook the rice in a medium saucepan of boiling water following packet directions. Refresh under cold water and drain well.

    2. Step 2

      Meanwhile, bring the miso paste and 6 cups (1.5L) water to a simmer in a large saucepan over high heat. Add the chicken, mushroom and carrot. Reduce heat to medium-low and simmer for 10 mins or until the chicken is cooked through.

    3. Step 3

      Stir rice into soup. Cook for 1-2 mins or until heated through. Ladle among serving bowls. Sprinkle with spring onion curls and rice seasoning.