cups do-it-yourself or store-bought low-sodium hen inventory
cup bonito flakes
tablespoons soy sauce
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)
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.
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.
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.
Divide spinach amongst bowls and ladle in soup. Sprinkle sesame seeds over.
Do Forward: Broth (with out greens) could be made 2 days forward. Let cool; cowl and chill.