My Japanese style chicken broth has fast become a favourite. Tonight I reckon the broth was the best I've done, so this to note the formula.
- 4 x chicken thighs browned in sesame oil
- simmered (slightly uncovered) for 2 hours in 1 litre of miso stock (~ desert spoon of paste) and about ¼ cup soy sauce
- added 500ml of chicken stock at the end
(the kale and purple cabbage were great, and the pickled ginger is the X factor.