If you are starting with dried mushrooms soak them in water for at least an hour before making soup.

To start soup, you will make your dashi. Combine kombu with cold water in a pot and bring to a gentle simmer over a medium heat. Make sure not to boil. Take off heat and strain the liquid into another pot or heat proof bowl. Toss your kombu in the compost or garden.

Reheat kombu water in pot and bring back to a gentle simmer, then remove from heat.

Add bonito flakes, and stir.

Keep in broth for about a minute or two.

Now strain just the liquid into large pot or heat proof bowl.

Reheat dashi on medium heat and whisk in the miso until it is thoroughly integrated in the dashi. Add the ginger slices and bring to a simmer for about 5 minutes.

Cut the chicken breast into small pieces and with a bit of oil, fry it on a medium heat for a few minutes, stirring until all chicken is white and just cooked.

Slice green onion into small pieces, discard dried bit and onion end.

Add fresh or soaked mushrooms (strained), chicken, and onions to the soup and bring to a simmer for about 3 minutes.

Taste soup and add additional seasoning (salt, splash of soy sauce etc. if you want a bit more flavour).

Ladle into bowls and enjoy immediately or refrigerate leftover for up to 3 days.