Shiitake Broth with Miso and Cavolo Nero

Serves 2

I would often also break up a nori sheet in there at the end for a boost of 100mcg iodine. Switch up the green veggies depending on your preference – purple sprouting broccoli or spring greens are good subs for cavolo nero. You can also add a little grated fresh ginger, sliced red chilli and crushed garlic to the mushrooms for an extra pop of flavour. This recipe makes enough for two portions – one to eat now and one for another day.

Ingredients

• 150g shiitake mushrooms
• 2 tsp olive or sesame oil, plus more for drizzling
• 700ml chicken bone broth or vegetable stock
• 2 tbsp white or brown miso paste
• 1 cooked chicken breast, shredded; or 125g tofu, diced
• 4 stems of cavolo nero, tough stems removed, washed and leaves chopped (avoid purchasing in pre-packed bags)

Per portion + chicken:

• 28g protein
• 105mg choline

Per portion + tofu:

• 12g protein
• 65mg choline

Method

1. Halve or quarter the mushrooms, depending on their size, and tip them into a large saucepan. Add the 2 teaspoons of olive or sesame oil and cook the mushrooms over a medium heat for about 5 minutes until they are browned and tender.
2. Add the chicken bone broth or vegetable stock and bring the liquid slowly to the boil. Reduce the heat to a low simmer and cook for about 15 minutes for the mushrooms to infuse the broth.
3. Add the miso and stir to combine. Then, add the chicken or tofu and the cavolo nero and cook for a further 3–4 minutes to heat the chicken or tofu and wilt the greens. Serve in bowls with a drizzle of olive or sesame oil (chilli oil is good, too).