Hen Soup with Carrots and Mushrooms


4 servings


ounces mature spinach (about 1 bunch), trimmed


6×4-inch items dried kombu


cups do-it-yourself or store-bought low-sodium hen inventory


cup bonito flakes


tablespoons mirin


tablespoons soy sauce

Kosher salt


boneless, skinless hen breasts, halved lengthwise, thinly sliced crosswise


medium carrot, peeled, reduce into 2-inch matchsticks


ounces shiitake mushrooms, stemmed, thinly sliced

Toasted sesame seeds (for serving)


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.