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Super-tasty miso broth
Ingredients
150g
mixed brown and wild or brown rice
20g
dried porcini mushrooms
1
red onion
1 teaspoon
groundnut oil
5cm
piece of ginger
1 heaped teaspoon
miso paste
800ml
really good chicken stock
6
radishes
to taste
rice or white wine vinegar
1 x 200g
skinless free-range chicken breast
1 handful
colourful curly kale
1 sheet
nori
150g
mixed exotic mushrooms, such as enoki, chestnut, shiitake
Instructions
STEP 1
Cook the rice according to the packet instructions.,
STEP 2
Put the porcini in a small bowl and just cover with boiling water to rehydrate them.,
STEP 3
Meanwhile, peel the onion and cut into eighths, then place 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, while you peel and matchstick the ginger.,
STEP 4
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.,
STEP 5
Halve the radishes, put them into a bowl, toss in a splash of vinegar and a small pinch of sea salt and leave aside to quickly pickle.,
STEP 6
Finely slice the chicken and tear the kale and nori into small pieces, removing any tough stalks from the kale. Break up the mushrooms, leaving the cute ones whole, and stir it all through the broth.,
STEP 7
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.,
STEP 8
Season the broth to perfection, ladle it into the bowls, then serve.
Nutrition Facts
(per serving)
Calories:
495 calories
Servings:
2 servings
Carbohydrates:
70 g
Fat:
10 g
Fiber:
7 g
Protein:
40 g
Sugar:
4 g
Meal Effort
Preparation:
1 hrs 3 mins
Cook:
29 minutes
Total:
1 hrs 32 mins