This is really scrummy, and easy to make vegetarian but substituting the chicken stock for vegetable stock or miso – even yummier.
20g dried mushrooms
1 red onion
5cm piece of ginger
800ml chicken stock
1 heaped tsp miso paste if using
white wine or apple cider vinegar
1 chicken breast
1 handful of curly kale
1 sheet of nori (optional)
150g mixed mushrooms if you can find them – otherwise just button mushrooms works
Place the dried porcini in a bowl and just cover with boiling water to rehydrate them. Peel the onion and cut into eighths. Place in a medium pan with 1 tsp sesame oil. Cook on a medium heat for a few minutes, or until dark golden, and in the meantime, peel and matchstick the ginger. Reduce the heat to medium-low and then add the ginger, miso paste (if using), and stock. Also add in the porcini and the water in which they soaked, leaving the last gritty bit behind. Cover and simmer gently for 20 minutes. Finely slice the chicken breast and tear up the curly kale, removing any tough stalks. Break up the mushrooms, leaving little ones whole, and stir it all through the broth. Re-cover and cook for 4 minutes, or until the chicken is cooked through. Drain and divide between bowls.
Optional: to make this more substantial a meal, cook 150g of brown rice and serve it with the soup.