Restorative Mushroom Soup

Restorative Mushroom Soup

This hearty broth is packed with Asian, umame flavours – ideal for a light lunch or supper that is both comforting and healthy. Don't be put off by the extensive ingredients list, either – everything is on the table in just half an hour.
Serves 4
Total Time
30 Minutes
1 tbsp of coconut oil 
2in piece of ginger, peeled
3 shallots
2 red chilies
2 lemon grass sticks
3 garlic cloves
2 lime leaves
Stalks from a bunch of coriander
1 tsp of ground coriander 
1 tsp of ground cumin 
1 tsp of ground cinnamon 
A handful of dried porcini mushrooms
Zest and juice of 2 limes
750ml of stock (vegetable or chicken)
1 tsp of tamarind paste
1 tsp of fish sauce
1 tbsp of soy sauce
1.5 tsp of palm sugar (or maple syrup)
1 garlic clove, thinly sliced
250g of shitake mushrooms, chopped into quarters
250g of enoki mushrooms
To add:
Sesame oil
Udon noodles
Spring onions
Coriander leaves
Sesame seeds
Step 1

Finely chop the shallots, ginger, chilies, garlic, lemongrass and coriander stalks (or blitz in a food processor).

Step 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 minutes, and keep stirring to make sure it doesn’t burn.

Step 3

Add the stock, tamarind, fish sauce and soy sauce. Simmer, keeping to a medium heat for at least 20 minutes to allow the soup to infuse.

Step 4

Next, dry the tofu between a paper towel and cut into cubes. Fry in a pan with ground nut 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 chilies for your topping.

Step 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.

Recipe courtesy of Wild By Tart

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily