Miso Broth
Serves: 2
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
150g Mixed Brown & Wild or Brown Rice
20g Dried Porcini Mushrooms
1 Red Onion Cut into Eighths
Groundnut Oil
5cm Piece Fresh Ginger Matchsticked
1 Heaped Teaspoon Miso Paste
800ml Really Good Chicken Stock
6 Radishes Halved
Rice or White Wine Vinegar
1 Large Chicken Breast Finely Sliced
1 Handful Colourful Curly Kale Torn into Small Pieces & Stalks Removed
1 Sheet Nori Torn into Small Pieces
150g Mixed Exotic Mushrooms (Enoki, Chestnut, Shiitake) Broken Up, Small Ones Left Whole
Directions
Cook the rice according to the packet instructions.
Put the porcini in a small bowl and just cover with boiling water to rehydrate them.
Meanwhile, place red onion in a medium pan on a medium high heat with 1 teaspoon of groundnut oil. Cook for a few minutes, or until dark golden, stirring occasionally.
Reduce the heat to medium-low, then add the ginger, miso paste and stock, along with the porcini and soaking water, leaving the last gritty bit behind. Cover and simmer gently for 20 minutes.
Put the radishes into a bowl, toss in a splash of vinegar and a small pinch of sea salt and leave aside to quickly pickle.
Add the chicken, kale, nori and mushrooms to the broth and stir it all through.
Re-cover and cook for 4 minutes, or until the chicken is cooked through. Drain and divide the rice between your bowls, followed by the radishes.
Season the broth to perfection, ladle it into the bowls, then serve.
CREDIT: jamieoliver.com