Elements
4 servings
10
ounces mature spinach (about 1 bunch), trimmed
3
6×4-inch items dried kombu
6
cups do-it-yourself or store-bought low-sodium hen inventory
1
cup bonito flakes
2
tablespoons mirin
2
tablespoons soy sauce
Kosher salt
2
boneless, skinless hen breasts, halved lengthwise, thinly sliced crosswise
1
medium carrot, peeled, reduce into 2-inch matchsticks
4
ounces shiitake mushrooms, stemmed, thinly sliced
Toasted sesame seeds (for serving)
Preparation
Step 1
Warmth ¼ cup water in a big skillet over medium. When you see steam, add spinach to water and prepare dinner, tossing usually, till spinach begins to wilt, about 2 minutes (work in batches if essential). Switch to a colander and let cool. Squeeze spinach to take away extra water, then coarsely chop; put aside.
Step 2
Convey kombu and inventory to a simmer in a big saucepan over low warmth. Take away from warmth and let sit 10 minutes. Return to a simmer and add bonito flakes. Take away from warmth and let sit 2 minutes. Pressure kombu combination by a fine-mesh sieve into a big bowl.
Step 3
Wipe out saucepan and return broth to saucepan. Add mirin and soy sauce; season with salt. Convey to a simmer over medium warmth, then add hen, carrots, and mushrooms. Prepare dinner till hen is cooked by and mushrooms and carrots are simply tender, 4–6 minutes.
Step 4
Divide spinach amongst bowls and ladle in soup. Sprinkle sesame seeds over.
Step 5
Do Forward: Broth (with out greens) could be made 2 days forward. Let cool; cowl and chill.
