Mushroom, Chicken and Miso Soup

One of the tastiest Japanese dishes I love is ramen. There’s loads of different types but it’s basically a stick with noodles and vegetables in topped with a soft boiled egg.

It takes quite a while and skill to make an great ramen. If you don’t have the time this is a quick and easy substitute. I haven’t used needles as I was trying to make a low calorie dinner but you could just add noodle to this if you wanted to make it more authentic.

I added more miso than in the recipe as I love it so make sure you taste it as you go and add more if you like that meaty, umami flavour.

mushroom, chicken and miso soup

20 g dried porcini mushrooms
1 red onion, finely chopped
sesame oil
10 cm piece of ginger, minced or finely grated
2 tbs miso paste
600 ml chicken stock
1 cooked chicken breast
1 handful of kale
200 g mixed exotic mushrooms, such as enoki, chestnut, shiitake
2 medium eggs

place the dried porcini mushrooms in a cup and cover with boiling water • heat a small pan of water to make a soft boiled egg • when the water has come to the boil add the eggs • remove the eggs after 5 minutes • add the onions to a large sauce pan with the sesame oil • fry on a low heat until they are soft • add half of the ginger and fry for 1 minute • add the miso, stock and porcini mushrooms • add most of the water from the porcini mushrooms, ensure you leave the gritty water behind • cover with a lid and simmer for 15 minutes • chop the chicken up • remove the stalks from the kale • break up the bigger mushrooms, keep the little ones whole • stir them all into the soup • simmer for a further 5 minutes • spoon the soup into two bowls • divide the reminding ginger on the top • cut the boiled egg in half and place this on the top of the soup too

 

 

 

 

 

 

 

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