COOKING COMPANION


CLEANSING JAPANESE MISO POTATO & CHICKEN BROTH


Serves 2


300g fl uff y potatoes (such as Maris Piper), fi nely diced (0.5 cm pieces)


1 litre water


1 lemon, peel removed using a peeler and fi nely sliced, juice reserved for serving


3cm piece of ginger, sliced into matchsticks


1 spring onion, fi nely sliced Quarter tsp salt Quarter tsp white pepper


1 tbsp Japanese rice vinegar


2 tbsp miso 1 tsp honey 2 chicken breasts Lemon juice, to serve


1 Place the chicken and water in a saucepan and slowly bring to the boil. Skim the top layer off the surface. Add all the remaining ingredients except for the potatoes. Bring back to the boil and reduce to a simmer until the chicken is poached (approximately 40 mins).


2 Finely dice the potato and add to the broth after 20 mins of cooking.


3 After 40 mins remove the chicken and shred it. Stir in one-half of the lemon juice, then check the seasoning and add more if necessary. 4 Divide the soup between two bowls and top with the shredded chicken.


www.lovepotatoes.co.uk


FOODLOVERMAGAZINE.COM | 63


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68