This Wild Mushroom Hotpot is the perfect wholesome and nourishing comfort food to revitalise the body and promote good health. Serve in generous bowls and instantly feel the healing benefits.
- 1.2 kg organic chicken carcass
- 6 litres water
- ½ teaspoon flaked sea salt
- 1 onion, cut in half and gently charred in a hot dry pan
- 300 g carrots
- Slice of fresh ginger, thinly sliced
- 100 g celery
- 250 g 100% gluten-free buckwheat soba noodle
- 1 tablespoon tamari soy sauce
- 1 tablespoon mirin
- 1 tablespoon dried wakame, rehydrated
- 1 teaspoon roasted sesame seeds
- Shichimi togarashi (accompaniment)
- 1 tablespoon olive oil
- 600 g (Swiss brown mushrooms, sliced and whole
- 100 g maitake or oyster mushrooms
- 100 g enoki mushrooms
- 30 g shiitake mushrooms
- 1 tablespoon butter
- ¼ teaspoon flaked sea salt
- 3 spring onions, sliced
- Small bunch of coriander (cilantro) leaves, to garnish
- PLACE chicken carcass in a stockpot with the water.
- ADD sea salt, onion, carrot and celery.
- SIMMER partially covered over a low heat for 5 hours, skimming the broth regularly to remove any surface fat and scum.
- STRAIN the stock through a fine muslin.
- REFRIGERATE overnight and remove all the excess fat that solidifies over the top.
- COOK buckwheat noodles until al dente and cool under cold running water until needed.
- HEAT the chicken stock and add tamari and mirin.
- HEAT olive oil in a separate pan and saute the mushrooms until golden. Add sea salt, spring onion and coriander then beurre monté with butter at the end.
- REFRESH one portion of cooked noodles in simmering water, drain and place into a serving bowl.
- POUR stock over noodles. Add wakame and mushrooms.
- GARNISH with roasted sesame seeds and serve with shichimi togarashi on the side.
NOTES AND INSPIRATION
This should be served as a main course meal in large bowls.
For vegetarian option, use homemade vegetable stock in place of chicken stock.