Thanks to Nola C at Frewville for this tasty pic.

January 17, 2018

Great Shape – protein, vegetable

Reset – suits all phases

Serves 4


40g dried porcini mushrooms
2 red onion, peeled and cut into eighths
coconut oil
10cm piece of ginger, peeled and finely julienned
1 Tbsp miso paste
1.6 litres chicken stock
6 radishes, halved
rice or white wine vinegar
400g skinless chicken breast, sliced
2 handfuls kale, stems removed
2 sheets of nori
300g mixed exotic mushrooms, such as enoki, chestnut, shiitake


  1. Put the porcini in a small bowl and just cover with boiling water to rehydrate them.
  2. Meanwhile, place the onion in a medium pan on a medium-high heat with 1 tsp of coconut oil. Cook for a few minutes, or until dark golden, stirring occasionally.
  3. Reduce the heat to medium-low, then add the ginger, miso paste and stock, along with the porcini and soaking water, leaving the last gritty bit behind. Cover and simmer gently for 20 minutes.
  4. Put the radishes into a bowl, toss in a splash of vinegar and a small pinch of sea salt and leave aside to quickly pickle.
  5. Tear the kale and nori into small pieces. Break up the mushrooms and stir it all through the broth with the sliced chicken.
  6. Re-cover and cook for 4 minutes, or until the chicken is cooked through.
  7. Season the broth. Add the picked radishes to individual bowls, then ladle the soup over the top and serve.
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