Name: Kombu Chicken Soup with Carrots and Mushrooms
Yield: 4 servings
Ingredients: 10 ounces mature spinach (about 1 bunch), trimmed; 3 6x4-inch pieces dried kombu; 6 cups homemade or store-bought low-sodium chicken stock; 1 cup bonito flakes; 2 tablespoons mirin; 2 tablespoons soy sauce; Kosher salt; 2 boneless, skinless chicken breasts, halved lengthwise, thinly sliced crosswise; 1 medium carrot, peeled, cut into 2-inch matchsticks; 4 ounces shiitake mushrooms, stemmed, thinly sliced; Toasted sesame seeds (for serving)

Kombu Chicken Soup with Carrots and Mushrooms recipe

Laura Murray

This minimal and restorative soup recipe is based on dashi, the essential Japanese stock that is the base of miso soup and other dishes. We think it’s most delicious when made with homemade chicken stock.

Recipe notes