Kombu Chicken Soup with Carrots and Mushrooms
This minimal and restorative soup recipe is based on dashi, the essential Japanese stock that is the base of miso soup and other dishes. We think it’s most delicious when made with homemade chicken stock.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat ¼ cup water in a large skillet over medium. Once you see steam, add spinach to water and cook, tossing often, until spinach begins to wilt, about 2 minutes (work in batches if necessary). Transfer to a colander and let cool. Squeeze spinach to remove excess water, then coarsely chop; set aside.
Step 2
Bring kombu and stock to a simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain kombu mixture through a fine-mesh sieve into a large bowl.
Step 3
Wipe out saucepan and return broth to saucepan. Add mirin and soy sauce; season with salt. Bring to a simmer over medium heat, then add chicken, carrots, and mushrooms. Cook until chicken is cooked through and mushrooms and carrots are just tender, 4–6 minutes.
Step 4
Divide spinach among bowls and ladle in soup. Sprinkle sesame seeds over.
Step 5
Do Ahead: Broth (without vegetables) can be made 2 days ahead. Let cool; cover and chill.
