Rinse the cooked rice in a strainer to remove excess starch and drain well.

Trim the root of the shimeji mushrooms and separate them by hand. Chop the green onion into small pieces and cut the kimchi into bite-sized pieces.

Cut the chicken breast into 2cm cubes.

In a pot, combine all ingredients except soy milk and cheese. Bring to a boil over medium heat, then add chicken and cook for 1 minute until the chicken changes color.

Add shimeji mushrooms, rice, and kimchi to the pot. Cover and simmer on low heat for 3–4 minutes.

Pour in soy milk and stir. Cover again and simmer for another 3–4 minutes.