Wild by Tart’s vegan Restorative Mushroom Broth
This hearty broth, packed with flavour and full of Asian umame flavours, makes for a winter lunch that is both comforting and healthy
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Serves 4
Ingredients
1 tbsp coconut oil2 inch piece of ginger, peeled3 shallots2 red chilies2 lemon grass sticks3 garlic cloves2 lime leavesStalks from a bunch of coriander1 tsp ground coriander1 tsp ground cumin1 tsp ground cinnamonHandful of dried porchini mushrooms2 limes – zest and juice750ml Stock (vegetable or chicken)1 tsp tamerind paste1 tsp Fish sauce1 tbsp Soy sauce1 ½ tsp palm sugar (or maple syrup)Garlic clove, thinly sliced250g Shitake mushrooms – chopped into quarters250g enoki mushrooms
To serve
Sesame oilUdon noodlesTofuSpring onionsRadishesCoriander leavesSesame seeds
Method
1. Finely chop the shallots, ginger, chillies, garlic, lemon grass and coriander stalks (or blitz in a food processor).2. Heat the coconut oil in a pan and add the above, sauté for 5 minutes then add the spices, lime leaves, shitake and enoki mushrooms and lime zest. Heat for another 2 mins, keep stirring to make sure it doesn’t burn. 3. Add the stock, tamarind, fish sauce and soy sauce. Simmer on a medium heat for at least 20 minutes to allow the soup to infuse. 4. Next dry the tofu between paper towels and cut into cubes, fry in a pan with groundnut oil until crisp and golden then add a splash of soy sauce and sesame oil. While these cook, slice up the spring onions, radishes, coriander and chillies for your topping.5. Cook your noodles according to the packet instructions. Serve in a deep bowl with the broth, mushrooms and tofu, adding all the pretty toppings, finishing with a few coriander leaves and toasted sesame seeds.
