
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
Serves 4
Difficulty
Easy
Total Time
30 Minutes
Ingredients
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
Tofu
Spring onions
Radishes
Coriander leaves
Sesame seeds
Method
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
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