la-maison-de-cordelia::Chicken and Mushrooms Miso Broth

Chicken and Mushrooms Miso Broth

That Chicken and Mushrooms Miso Broth is easy enough to do. It is just taking 30 minutes to accomplish. The longer, I would say the better flavour wise. It depends if you want the chicken strips tender, so it relies upon your own taste.

It is important to cook some of the ingredients separately at first and then to assemble them together to form the broth.

There are three essential steps: The browning of the strips of chicken breasts.

Stir frying the vegetables.

Preparing the chicken stock.

Putting it all Together

Chicken and Mushrooms Miso Broth

Timing

Preptime: 15 minutes
Cooktime: 15 minutes to 30 minutes
Servings: 2 to 3 persons

Ingredients

- Chicken breast strip fillets.

Five spice seasoned strips of Chicken breast fillets.jpg

-Purple Curly Kale.

Purple Curly Kale from the Garden.jpg

-White Miso Paste.

White Miso Paste.jpg

-A Selection of Mushrooms.

Selection of Mushrooms.jpg

-Ginger. Cut in strips.

Very Lazy Ginger.jpg

-Nori, one sheet, cut in pieces.

Nori Sheets.jpg

-Red Onion chopped, and a drizzle of toasted Sesame oil.

Toasted Sesame oil and Red onions.jpg

-Chicken Stock either home made or shop bought.

Chicken Stock Pot.JPG

Steps

First of all there is the prep to do:

I tend to assemble all my ingredients before me before I start, to avoid running like a wild rabbit from the pantry to the fridge, freezer, the spice rack and the garden. Prepare a little plan, bring everything together in front of you then start.

In this instance the garden ingredient came first, I was lucky enough to have grown some Purple curly Kale, which is good for you and Kale is rather easy to grow. It is not to the taste of everyone I must admit but a little green in your body does good to it as well. ( I am not preaching here because I am not a vegetarian).

Chopped purple Curly kale.JPG Purple Curly Kale from the Garden.jpg

So it is just a matter of give it a good wash and chop it up. The advantage of growing your own veg is that you do know what happened to them. For exemple I refuse to use pesticide in my garden. It is bees and butterfies friendly and my frogs eat my slugs so I do get nice green veg. Anyhow, I diverge from the recipe at hand.

There is more chopping to do: The one of a Red Onion. One is enough and it doesn't have to be precise and cheffy. Sliced or chopped will do just as well for the broth. I do add a sliced clove of Garlic, it add to the taste. And there not because I am French, but I have a little anecdote from the first British astronaute which went to space with the Russians, she said that in space you do lose your sense of taste, and prior to any space mission, the Russians insisted to have lots of garlic in the space station to keep their appetites going... I am winking, smiling but not bragging.

Spice wise, ginger is very important to give warmth to that broth. You must adjust it to your own taste and palate so I will not give you a quantity. Your palate rules the roost there. I do like ginger, either fresh or in a lazy way in little jars that keep them for long and already pre cut. However I must say if you buy a root of ginger with a beautiful nod/ eye you can get your own fresh ginger if you plant it. Planting ginger demands a little skill but the reward is great.

Another prep is the chicken breast strips which need to be seasoned. I simply used salt and pepper and Five spice seasoning coating before browning the strips in a frying pan with just a little rapeseed oil.

Browning the chicken breast strips.jpg

For the selection of mushrooms, chose what you like! I would recomand Shitake, Enoki, White Beech Mushroom, and King Oyster mushrooms. If they are in a cluster seperate them. But I tend to not chop the mushrooms because I like their large meatiness. It is something soft to bite into in the soup.

Mixed Mushrooms.jpg

So while your chicken strips are browning, treat the veg like a stir fry. Onion, ginger and garlic first, in just a tiny bit of rapeseed oil. Then add the chopped kale. Add the Miso paste, to your liking. For me it is a large table spoon. Prepare your chicken stock, I tend to put 1 litre with two stock cubes or pots. But if I have some home made one this is the one I will use. Adding the chicken stock to the broth.jpg

Then put everything together, using your large wok. Put the browned chicken strips in, upon your stir fried kale, veg. Add the chicken stock and stir. Then add the fleshy mushrooms and the Nori pieces and let it simmer to get bags of flavour. If you like it spicier you can add a chopped chilli in the stir fry phase or just some chilli seeds. As I said it is all about your taste. Recipes are made to be adapted to what you do like.

Dried Red Chillies edited Zimbabwe black and some Cayenne.JPG