Asian-Style Mushroom & Vegetable Broth

An easy mid-week supper or quick lunch, you can make this soup a few days in advance and keep it in the fridge or freeze it in portions. Don’t be put off by the long list of ingredients; it’s simple to make and you can serve it with whatever veg you wish.


Serves 2



Total Time

35 Minutes


For the broth
40g of dried mixed mushrooms
1l of boiling water
A splash of sunflower oil
1 onion, diced
1 red chilli, finely sliced
1 stalk of lemongrass, well bruised
½ tbsp of grated fresh ginger
3 garlic cloves, chopped
1 sheet of nori (optional)
60ml of gluten-free soy sauce
2 tbsp of rice wine vinegar
To make the soup
200g of mixed or button mushrooms, chopped
110g of asparagus, chopped
1 bok choi, green leaves chopped off, base chopped into 4 or 8 depending on size
1 red pepper, finely sliced
75g of beansprouts
To serve
75g of cooked rice per person
2 -3 spring onions, finely sliced, green parts included
5g of coriander, chopped
5g of basil, chopped
A little red chilli, finely chopped
10g (approx.) of unsalted peanuts, roughly chopped (optional)


Step 1

Place the dried mushrooms in a bowl with the boiling water and leave for at least 20 minutes until stewed, or overnight.

Step 2

Heat the oil in a large saucepan and gently fry off the onion and chilli until cooked through and softened, about 3 minutes. Add in the lemongrass, ginger and garlic and cook for a further 1 minute. Cook the onions, then add in the garlic for just a minute or two before adding more ingredients. Onions take longer to cook than garlic and burnt garlic is very bitter and can really spoil your dish before you start.

Step 3

Put the soaked dried mushrooms and stock into the pan with the nori (if using; this adds a fishy flavour to the broth in much the same way fish sauce would, so leave out if you prefer), soy sauce and rice wine vinegar. Bring to the boil and simmer for 5 minutes.

Step 4

Remove from the heat, strain and reserve the stock, discarding the vegetables. Use immediately or cool and keep in the fridge for 48 hours in a covered dish or freeze.

Step 5

To make the soup, bring the stock to the boil and add all the ingredients except the beansprouts. Leave to boil for up to 1 minute, turn off the heat and add in the beansprouts. Stir through and serve immediately.

Step 6

To serve, divide the rice among your serving bowls, spoon over the broth with the vegetables, and sprinkle on the spring onions, herbs, chilli and peanuts, if using. Rice noodles work really well in this dish as well; just cook according to the packet instructions and add them to the broth instead of the rice.

Vegetarian Hassle Free, Gluten Free by Jane Devonshire (Bloomsbury Absolute, £22). Photography by Mike Cooper.

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