Wild Mushroom Hot Pot

45 minutes



1.2 kg organic chicken carcass
6 litres water
½ teaspoon flaked sea salt
1 onion, cut in half and gently charred in a hot dry pan
300 g carrots
Slice of fresh ginger, thinly sliced
100 g celery
250 g 100% gluten-free buckwheat soba noodle
1 tablespoon tamari soy sauce
1 tablespoon mirin
1 tablespoon dried wakame, rehydrated
1 teaspoon roasted sesame seeds
Shichimi togarashi (accompaniment)


  • Step 1

    PLACE chicken carcass in a stockpot with the water.

  • Step 2

    ADD sea salt, onion, carrot and celery.

  • Step 3

    SIMMER partially covered over a low heat for 5 hours, skimming the broth regularly to remove any surface fat and scum.

  • Step 4

    STRAIN the stock through a fine muslin.

  • Step 5

    REFRIGERATE overnight and remove all the excess fat that solidifies over the top.

  • Step 6

    COOK buckwheat noodles until al dente and cool under cold running water until needed.

  • Step 7

    HEAT the chicken stock and add tamari and mirin.

  • Step 8

    HEAT olive oil in a separate pan and saute the mushrooms until golden. Add sea salt, spring onion and coriander then beurre monté with butter at the end.

  • Step 9

    REFRESH one portion of cooked noodles in simmering water, drain and place into a serving bowl.

  • Step 10

    POUR stock over noodles. Add wakame and mushrooms.

  • Step 11

    GARNISH with roasted sesame seeds and serve with shichimi togarashi on the side.


  • This should be served as a main course meal in large bowls.
  • For vegetarian option, use homemade vegetable stock in place of chicken stock.