SERVES 2
300g fluffy potatoes (such as Maris Piper), finely diced (0.5 cm pieces)
1 litre water
1 lemon, peel removed using a peeler and finely sliced, juice reserved for serving
3cm piece of ginger, sliced into matchsticks
1 spring onion, finely 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
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- 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).
- Finely dice the potato and add to the broth after 20 mins of cooking.
- 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. Divide the soup between two bowls and top with the shredded chicken.
COOK’S TIP: To up the vegetable content of this dish, add finely shredded cabbage 5 minutes before the end of cooking…