Step 1

Bring 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 2

Add 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 3

Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.