Wild Mushroom Hot Pot

45 minutes

SERVINGS:8

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)

Method

Step 1
PLACE chicken carcass in a stockpot with the water.
Step 2
ADD sea salt, onion, carrot and celery.
Step 3
SIMMER partially covered over a low heat for 5 hours, skimming the broth regularly to remove any surface fat and scum.
Step 4
STRAIN the stock through a fine muslin.
Step 5
REFRIGERATE overnight and remove all the excess fat that solidifies over the top.
Step 6
COOK buckwheat noodles until al dente and cool under cold running water until needed.
Step 7
HEAT the chicken stock and add tamari and mirin.
Step 8
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.
Step 9
REFRESH one portion of cooked noodles in simmering water, drain and place into a serving bowl.
Step 10
POUR stock over noodles. Add wakame and mushrooms.
Step 11
GARNISH with roasted sesame seeds and serve with shichimi togarashi on the side.