Wild Mushroom hot pot
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.
- SIMMERpartially covered over a low heat for 5 hours, skimming the broth regularly to remove any surface fat and scum.
- STRAINthe stock through a fine muslin.
- REFRIGERATEovernight and remove all the excess fat that solidifies over the top.
- COOKbuckwheat noodles until al dente and cool under cold running water until needed.
- HEATthe chicken stock and add tamari and mirin.
- HEATolive 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.
- REFRESHone portion of cooked noodles in simmering water, drain and place into a serving bowl.
- POURstock over noodles. Add wakame and mushrooms.
- GARNISHwith 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.