SHIITAKE BROTH RECIPES

Steps:

• 1. Put your chicken, carrot, celery and bacon in a large saucepan, cover with water and bring to the boil. Turn the heat down and simmer slowly for an hour and a quarter, skimming the white residue off the top every now and again. Add your rosemary sprigs, shitake mushrooms and sherry (if you are using it) for the last 10 minutes, then remove the chicken from the pan. It should be perfectly cooked, and will be great for salads or sandwiches or for tearing into slivers to put into the soup. Season the soup with salt and ladle it through a sieve into bowls, trying not to disrupt it too much as you want to keep it reasonably clear. Add the chicken slivers and a few mushrooms to each bowl and drizzle with a little extra virgin olive oil. The finished thing should be a kinda clear consommé.

Steps:

• Preheat grill to high or oven to 230°C. Thin 3 tablespoons of the miso with a little water and 1 teaspoon of the rice vinegar to make a wet paste.
• On a non-stick oven tray, place fish. Smear with miso paste mix. Set aside.
• In large pot, bring water to the boil. Add noodles and cook to packet instructions. Drain and rinse with cold water.
• Grill fish in oven for 8-10 minutes until just cooked.
• Meanwhile, in a saucepan, bring 500ml water to the boil. Add remaining miso. Mix well. Add bok choy and shitake, with half the peas and carrot, and cook for 5 minutes.
• Meanwhile, in a bowl place cucumber. Drain pickled ginger liquid over cucumber. Add remaining rice vinegar.
• To serve, place noodles across bowls, top with miso broth, remaining peas and carrot, fish, and garnish with pickled cucumber and ginger.