INGREDIENTS
- 1 3x5-inch piece kombu
- ¾ ounce bonito flakes (about 1½ packed cups)
- 2 medium carrots, cut into ¼-inch coins
- 2 ounces tiny star pasta (about ⅓ cup) or other small pasta shape
- Kosher salt
- 1 cup shredded rotisserie chicken or any other cooked leftover chicken
- ¼ cup white miso
- Leaves from 4 celery heart stalks (about ½ cup; for serving)๐๐ฅ๐ฅ๐๐ฅ๐ฅ๐๐ฅ๐ฅ๐๐ฅ๐ฅ
RECIPE PREPARATION
Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Bring to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible). Strain dashi through a fine-mesh strainer into a medium bowl. Discard solids, wipe out pot, and return dashi to pot.
Cook carrots and pasta together in a separate pot of boiling salted water until pasta is al dente and carrots are tender, about 4 minutes. Drain, rinse under cold water, then drain thoroughly again. Add to pot with dashi along with chicken and bring to a simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso, then press through strainer until miso is dissolved.
DIVIDE THE SOUP ๐ฒ AMONG BOWLS. GARNISH WITH CELERY LEAVES.
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