Chicken, wild mushroom & miso soup

Name: Chicken, wild mushroom & miso soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 10 cm/4 in piece of kombu; 10 g/½ oz dried bonito flakes; 2 skinless chicken breasts, each cut into 8 pieces; 4 dried wild mushrooms, soaked overnight, then strained and finely chopped; 1 onion, finely sliced; 2 carrots, peeled and finely sliced into matchstick-sized pieces; 50 g/1¾ oz baby spinach leaves, chopped; 170 g/6 oz block of tofu, diced (optional); 3 to 4 tbsp miso paste; 2 spring onions (scallions), diagonally sliced; 2 spring onions (scallions), diagonally sliced; 1 kaffir lime leaf, finely chopped; fresh bread or corn on the cob, to serve; fresh bread or corn on the cob, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

This recipe uses dashi stock, which can be used not only as a soup stock but also as a dipping sauce or a sauce for rice and noodles. It is made with kombu - a dried seaweed - and dried tuna flakes. You should find the ingredients in the major supermarkets or in oriental stores.

Ingredients

For the Dashi

10 cm/4 in piece of kombu
10 g

Soup

Method

Soak the kombu 30 minutes in cold water, then drain. Put in a saucepan, cover with 500ml/17fl oz/2 cups cold water and bring to the boil over a high heat. Just before the water boils, remove the kombu using a slotted spoon. Add the bonito flakes and return to a boil. As soon as the water returns to the boil, remove from the heat and leave to stand for about 10 minutes until the bonito flakes si