Ginger-Miso Poached Chicken Bowl

Steps

1. Heat oil in a large pot (with a lid) on medium heat. Cook onion, ginger, garlic and chilli flakes (if using) for about 2 minutes, stirring occasionally, until softened. Add stock, water, soy sauce, sesame oil and quinoa. Cover, increase heat to high and bring to the boil. Simmer, covered, on medium heat for about 14 minutes.
2. Prepare the vegetables. Use a vegetable peeler to peel carrot, (discard outer peel), then peel into long, thin ribbons and thinly slice core; rinse silverbeet, remove stalks (and discard) and very thinly slice leaves; thinly slice mushrooms. Set all aside.
3. Place carrot, silverbeet, mushrooms and edamame into pot with quinoa and bring to a simmer. Once simmering, cook for 1 minute. If too much liquid has evaporated to cover the veggies, add about 1 cup more water.
4. Add chicken to pot, ensuring pieces are separated and completely submerged. Bring to a simmer, cover and reduce heat to low-medium. Cook for about 1 minute, stirring occasionally, until chicken is just cooked through (it will continue cooking after you remove from heat so take care not to overcook it).
5. Remove broth from heat and stir through miso paste, until well combined. Season to taste with soy sauce and pepper (if needed). Thinly slice nori sheets.
6. ladle ginger-miso poached chicken and broth into bowls. Garnish with nori sheets.