Quick-Pickled Radish Miso Chicken Soup

This one is taken from Jamie Oliver’s newest book (Everyday Super Food) and slightly adapted to make it lower carb.

Pickle a handful of halved radishes in vinegar + salt and soak the dried ceps in a cup of hot water for 20 mins. In the meantime, fix yourself a drink and watch half an episode of 90 day fiancé (my latest guilty pleasure). Or do something useful and use the time to brown the quartered shallots in sesame oil. Add the ceps and their soaking water and add enough chicken soup to reach 750mls liquid. Dissolve a heaped tsp miso paste, put the lid on and let it simmer for ten mins. If you want to add a 6 minute egg, now’s the time to start it. Chop the kale, roughly tear the mushrooms and add them to the soup, then four minutes later turn off the heat, add the radishes and cooked quinoa (if using) and peel the egg once it’s done and serve Ramen-style in the soup.

Bon Appetit and thanks Jamie!

IMG_2061

  • handful kale
  • handful radishes
  • handful oyster mushrooms
  • handful shiitake mushrooms
  • 20g dried ceps
  • 2 shallots
  • cup of vinegar
  • 5cm piece of ginger
  • sesame oil
  • miso paste
  • chicken soup
  • cooked quinoa (optional)
  • 6 minute egg
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