The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bold Bean Co Chicken Miso Soup with Cheesy Butter Bean Croutons
Dig into goodness with Mindful Chef x Bold Bean Co. This comforting soup stars tender pulled chicken, simmering a flavourful broth, infused with fragrant garlic, umami miso paste and fiery chilli. Stir through leafy kale for a pop of green. Top with cheesy Queen Butter Bean croutons, grilled till golden and crispy. There is nothing more comforting than beans.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 160g sliced kale
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 570g queen butter beans (Butter beans in their bean stock (water and salt).)
- 600g British Free Range chicken thighs
- 1 chilli
- 8cm fresh ginger
- 4 garlic clove
- 4 spring onion
- 120g chestnut mushrooms
- 2 shallot
Nutritional Information
Calories: 553
Protein: 47g
Carbs: 28g
Fat: 27g
Bold Bean Co Chicken Miso Soup with Cheesy Butter Bean Croutons
Dig into goodness with Mindful Chef x Bold Bean Co. This comforting soup stars tender pulled chicken, simmering a flavourful broth, infused with fragrant garlic, umami miso paste and fiery chilli. Stir through leafy kale for a pop of green. Top with cheesy Queen Butter Bean croutons, grilled till golden and crispy. There is nothing more comforting than beans.
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Pull out a large saucepan, a grater, a sieve & a measuring jug
Get started
- Finely dice the shallots. Thinly slice the mushrooms. Cut the spring onions into 3cm pieces. Finely grate the garlic and ginger. Deseed and finely dice the chilli
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the mushrooms and spring onion and cook for 3-4 mins, until softening. Add the shallot and cook for another 2-3 mins. Season with salt and pepper
Simmer the chicken
- Slice the chicken thighs into 1cm thick strips. Remove one-quarter of the butter beans from the jar. Rinse, pat dry with kitchen paper and set aside
- Add the ginger, garlic and half the diced chill to the veg pan. Cook for another 1 min, until fragrant
- Stir in the miso paste, stock powder, the remaining jar of butter beans with their stock and 900ml water. Bring to the boil, then lower the heat and add the chicken. Simmer for 10 mins, until cooked through
Grill the croutons & kale
- Preheat the grill to high (240C)
- Add the drained beans to one side of the foil-lined tray. Drizzle with 1 tsp oil, season with salt, then grill for 4 mins
- Pick any woody stalks from the kale. After 4 mins, add the kale to the tray next to the beans, and toss with 2 tsp oil, salt and pepper
- Finely grate one-quarter of the cheese onto the beans. Grill both for 4-5 mins, until golden
Finish & plate up
- Finely grate the remaining cheese
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When everything's ready, stir the kale and grated cheese into the soup. Simmer for another 1 min. Season to taste
- Serve the chicken soup into bowls. Top with the bean croutons. Sprinkle over the sesame seeds and remaining chilli (for those who'd like it)
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