4 servingsINGREDIENTS
- 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)🐔🥕🥘🐔🥕🥘🐔🥕🥘🐔🥕🥘
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 🍲 AMONG BOWLS. GARNISH WITH CELERY LEAVES.
