Kombu Chicken Soup with Carrots and Oyster Mushrooms

Name: Kombu Chicken Soup with Carrots and Oyster Mushrooms
Total time: 40 min
Ingredients: 10 ounces mature spinach; 3 dried kombu pieces; 6 cups low-sodium chicken stock; 1 cup bonito flakes; 2 tablespoons mirin; 2 tablespoons soy sauce; Kosher salt; 2 boneless chicken breasts, sliced; 1 medium carrot, matchsticks; 4 ounces shiitake oyster mushrooms, sliced; Toasted sesame seeds

A deeply nourishing, Japanese-inspired chicken soup infused with umami-rich kombu, bonito flakes, and oyster mushrooms.

40 Mins

Medium

10 ounces mature spinach
3 dried kombu pieces
6 cups low-sodium chicken stock
1 cup bonito flakes
2 tablespoons mirin
2 tablespoons soy sauce
Kosher salt
2 boneless chicken breasts, sliced
1 medium carrot, matchsticks
4 ounces shiitake oyster mushrooms, sliced
Toasted sesame seeds

Wilt spinach in a skillet with water, squeeze dry, and chop.
Simmer kombu and stock, steep, then add bonito flakes and strain.
Bring strained broth to a simmer with mirin, soy sauce, and salt. Add chicken, carrots, and oyster mushrooms, cooking until tender.
Divide spinach into bowls, ladle soup over, and garnish with sesame seeds.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More