This is said to be Chinese chicken soup, though of course, it is only one kind of Chinese chicken soup. But it’s a wonderfully flavorful winter soup.
Kombu is a Japanese seaweed that comes in sticks. It’s usually available at Asian markets, or at natural food stores. Kombu is a good additive when you want to increase the nutritional value of a vegetarian meal. The recipe calls for long cooking but you can eat it with pleasure after about ½ hour of simmering.
½ pound (500 g) Chicken breast, cubed
½ tsp cumin seed
½ cup brown rice (or brown and wild rice mix)
½ medium onion, sliced
3 medium celery stalks, with leaves, chopped
3 medium carrots, peeled and chopped
3 tbsp sliced ginger or to taste
1 stick Kombu
1 bunch kale, collards, or other greens, chopped
6 cups (1.5 l) chicken or vegetable broth
2 tbsp ghee or olive oil
1 tbsp kosher salt
Serve with: corn bread, tortillas, chupatis
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