Preparation
In a large saucepan, combine the broth, cream, Haiku miso granules and garlic. Bring to a boil, then simmer for 5 minutes over medium heat.
Add the chicken and the Haiku steamed rice to the saucepan. Stir. Cover and cook for 8 to 10 minutes.
In two bowls, divide the soup. Serve with bread and butter.
