Ingredients | Serves 4

25g dried shiitake mushrooms 

1.5l chicken broth

1 tbsp coconut oil

2 shallots, sliced

20g ginger, peeled and sliced into matchsticks

2 heaped tsp minced garlic

1 tbsp miso (I used white)

250g large chestnut mushrooms 

1 tsp five spice powder 

¼ cup soy sauce

¼ cup white wine vinegar 

2 tsp sesame oil

250g shredded chicken, I used Sutton Hoo 

230g spinach, or greens of choice  

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Serve with chilli oil and noodles 

Method

1. In a medium saucepan bring chicken broth to a slow simmer and add the shiitake mushrooms, leave this to cook gently whilst you make the soup. 

2. Place a dutch oven on a low heat, add the coconut oil followed by the shallots. Cook until they start to turn golden. Add the ginger and garlic and cook for a couple of minutes. 

3. Add the miso and combine with the onions before adding the mushrooms and letting them sweat for a couple of minutes. 

4. Stir in the five spice and then pour in the mushroom chicken broth followed by the soy sauce, rice vinegar and sesame oil.  

5. Bring this to a simmer and then add the chicken and spinach. 

6. When the spinach is cooked it's ready to serve on a bed of noodles topped with a drizzle of chilli oil