Wild Mushroom hot pot

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.

INGREDIENTS

Serves 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)

 

MUSHROOM MIX

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

 

METHOD

 PLACE chicken carcass in a stockpot with the water.

  1. ADD sea salt, onion, carrot and celery.
  2. SIMMERpartially covered over a low heat for 5 hours, skimming the broth regularly to remove any surface fat and scum.
  3. STRAINthe stock through a fine muslin.
  4. REFRIGERATEovernight and remove all the excess fat that solidifies over the top.
  5. COOKbuckwheat noodles until al dente and cool under cold running water until needed.
  6. HEATthe chicken stock and add tamari and mirin.
  7. 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.
  8. REFRESHone portion of cooked noodles in simmering water, drain and place into a serving bowl.
  9. POURstock over noodles. Add wakame and mushrooms.
  10. 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.