SLURP RECIPE
Chicken, Shiitake Mushroom and Miso Soup
30mins
easy
Servings: 1
Ingredients
- 3 spring onions
- 1 white onion
- 2cm ginger
- 2 cloves of garlic
- 100g shiitake mushrooms
- 1 tbsp miso paste
- 200g shredded roast chicken
- 1 lime (juice)
- 1 handful coriander
- 324g (1 pouch) Borough Broth Free Range Organic Chicken Bone Broth
Instructions
- Add 3 sliced spring onions to a bowl of cold or iced water and refrigerate until the soup is ready.
- Heat a large pan and add the oil. When the oil is hot, add 1 sliced white onion, 2cm ginger and 2 cloves of garlic and cook over a low heat for 5 minutes.
- Turn up the heat to medium and add 100g sliced shiitake mushrooms and ginger and cook for 3 to 4 minutes until golden brown.
- Add the miso, tamari, 1 pouch chicken broth, 500ml water and bring to the boil, skimming off any scum.
- Reduce the heat and simmer for about 15 minutes. Add in shredded leftover roast chicken and heat for another 5 minutes.
- Drain the spring onions from the water – they should be crisp.
- Serve the soup garnished with the spring onion, sesame oil, coriander and lime juice