Chicken and mushroom miso soup
Some days, you want to feel nourished and warmed from the inside, without spending hours in the kitchen. This chicken and mushroom soup came about when I needed a bit of a culinary cuddle and didn’t want to spend much time cooking. It’s a great way to use up leftover chicken too!
Ready in 10 minutes. Serves 1.
- 5g butter
- 1/2 tablespoon coconut oil (I like Olivado Liquid Coconut Oil for flavour)
- 2-3 medium-sized mushrooms, finely sliced
- 1 heaped teaspoon shiro miso paste
- 750ml boiling water
- 1 cup cooked chicken, shredded
- Salt and pepper
Heat butter and oil in a small saucepan on medium heat. Add the mushrooms and saute lightly until browned. Add the boiling water and the miso paste and stir lightly until paste has melted.
Add shredded chicken and warm through. Serve immediately.