Japanese tofu noodle bowl
This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests
Miso brown rice & chicken salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 120g brown basmati rice
- 2 skinless chicken breasts
- 140g sprouting broccoli
- 4 spring onionscut into diagonal slices
- 1 tbsp toasted sesame seeds
For the dressing
- 2 tsp miso paste
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tsp grated ginger
Nutrition: per serving
- kcal419
- fat7g
- saturates1g
- carbs53g
- sugars4g
- fibre5g
- protein39g
- salt0.76glow
Method
step 1
Cook the rice following the pack instructions, then drain and keep warm. While it’s cooking, place the chicken breasts into a pan of boiling water so they are completely covered. Boil for 1 min, then turn off the heat, place a lid on and let sit for 15 mins. When cooked through, cut into slices.
step 2
Boil the broccoli until tender. Drain, rinse under cold water and drain again.
step 3
For the dressing, mix the miso, rice vinegar, mirin and ginger together.
step 4
Divide the rice between two plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.
