Chicken And Mushroom Miso Broth

Cook the rice according to the packet instructions

Put the porcini in a small bowl and just cover with boiling water to rehydrate them

peel the onion and cut into eighths, then place in a medium pan on a medium-high heat with 1 teaspoon of sesame oil

Cook for a few minutes, or until dark golden, stirring occasionally, while you peel and matchstick the ginger

Reduce the heat to medium-low, then add the ginger, miso paste and stock, along with the porcini and soaking water

Cover and simmer gently for 20 minutes

Halve the radishes, put them into a bowl, toss in a splash of vinegar and a small pinch of sea salt and leave aside to quickly pickle

Finely slice the chicken and tear the kale and nori into small pieces, removing any tough stalks from the kale

Break up the mushrooms and stir it all through the broth

Re-cover and cook for 4 minutes, or until the chicken is cooked through

Drain and divide the rice between your bowls, followed by the radishes. Season the broth to perfection, ladle it into the bowls, then serve