Miso and shitake broth

Serves 4


Splash olive oil
4 dried shitake – add 250ml of boiling water & soak for 20 minutes
1 sachet miso soup with spirulina - soaked in 500ml boiling water
1 cloves garlic
1 red Chilli – seeds removed
1 shallot – peeled & roughly chopped
1 inch ginger
1 spring onion - sliced
1 tablespoon tamarind paste (this adds a pleasant sour note much in the way lemon juice would)
1 bunch watercress
1 punnet alfalfa sprouts
2 chicken breast – each one sliced into thin strips
6 florets sprouting broccoli – pre-cooked & refreshed in iced ice water
200g buckwheat soba noodles - pre-cooked & refreshed in iced ice water


• Place the shallot, chilli and ginger in a food processor and pulse until it becomes a paste.

• Heat the olive oil and fry the paste for 2 minutes over a medium heat, stirring so it doesn’t catch.

• Add the tamarind paste, the miso soup & the water from the mushrooms. Chop the mushrooms & then add them.

• Bring to the boil & add the chicken and cook for a couple of minutes, or until just cooked.

• Add the noodles, broccoli, spring onions & watercress. Bring back to boil then remove from the heat.

• Serve in bowls garnished with alfalfa.

Recipe by Chef Patron, Guy Awford, The Guildford Arms in Greenwich www.theguildfordarms.co.uk
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