Mushroom, chicken and kombu broth
This recipe is so simple and requires just a small amount of prep, with shiitake mushrooms for a depth of flavour
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
2 large handfuls of spinach leaves, shredded
3 or 4 pieces of dried Kombu, each roughly 5 inches long
1.5l good quality chicken stock
1 heaped tsp miso paste
1 thumb of ginger, peeled and cut into matchsticks
2 tbsp mirin
2 chicken breasts, sliced into pieces
1 carrot, peeled and cut into short matchsticks
200g of shiitake mushrooms, sliced
toasted sesame seeds, to serve
Method
In a large saucepan, heat the chicken stock to boiling and leave simmering. Add the ginger, miso paste and mirin, stirring through and cook for a minute or two.
Slice the mushrooms thinly and add to the broth along with the chicken, spinach and kombu.
Cover the saucepan and cook for roughly 4 minutes, until the chicken is cooked through. Ladle the broth into bowls and top with some matchstick carrots and toasted sesame seeds.
