3 Tbsp extra virgin olive oil
6 skinless chicken thigh cutlets
150g mixed mushrooms (such as shiitake, oyster and king brown)
1 carrot, finely diced
1 stick celery, finely diced
1 brown onion, finely chopped
4 cloves garlic, smashed
HERBS AND SPICES
1 tsp Chinese five spice
¹⁄³ cup white miso paste (find in Asian aisle of supermarket)
3L water ADDITIONS
150g dried soba noodles
2cm piece ginger, finely grated
2 Tbsp soy sauce
Thinly sliced long red chilli
Black sesame seeds
Micro herbs (such as micro red garnet)
Thinly sliced green shallots
Fried noodles (find in Asian aisle of supermarket)
Cut some mushrooms in half, a few into slices and leave others whole.
Heat 1 Tbsp of the oil in a large, wide heavy-based saucepan over a medium-high heat. Add vegetables, including mushrooms, and cook, stirring occasionally, for 8 minutes or until just tender and lightly browned. Transfer to a bowl and set aside.
To same pan, add remaining oil. Once hot, add chicken and cook, turning once, for 5 minutes or until lightly browned on the outside. (Chicken will not be cooked through at this time.)
Return vegetables to pan.
Add herbs and spices.
Pour in liquid.
Cover with lid and cook over a medium heat until simmering.
Reduce heat to low and simmer gently, still covered, for 1½ hours or until chicken is fall-apart tender.
Remove pan from heat. Remove and transfer chicken to a chopping board. Set aside for 10 minutes to cool.
When cool enough to handle, shred chicken meat off the bone. Discard bones.
Return pan to a low heat and add shredded chicken.
Stir in additions. Bring to a simmer and cook for 10 minutes or until noodles are tender.
Ladle into serving bowls. Serve topped with garnish.