3 tbs Sesame Cooking Oil
400g/14oz Mixed Mushrooms, torn into bitesized pieces
3 tbs Soy Sauce
1 tbs Fresh Ginger, minced
1 Red Chilli, chopped fine
4 Cloves of Garlic, minced
3 tbs Seaweed Flakes, I used dulce
2 Fresh Lemon Grass Stalks, bashed
2 tbs Miso Paste
1L/4 cups Vegetable Stock
1/2 cup/125ml Coconut Milk
Big Handful of Pak Choi leaves
Handful Fresh Coriander
Add the mushrooms to a mixing bowl & add the soy sauce, ginger, garlic & chilli.
Mix really well then set aside.
Place a wok or large sauce pan over a medium heat & add the sesame oil. When the pan is hot throw in the mushrooms. Let the mushrooms cook down slowly until they’ve realised a load of beautiful mushroomy liquid. This will form the base of our broth.
After 10 minutes add the seaweed flakes & lemon grass. Turn the heat down low.
In a small mixing bowl, whisk the miso paste with a little of the hot vegetable stock, just until its smooth. Then add this miso solution to the wok, followed by the rest of the vegetable stock.
Bring the broth to a simmer, then add the coconut milk.
Cook the broth away gently for a further 10 minutes, then just before serving stir through the pak choi & coriander.
Serve the broth topped with hot sauce & sesame seeds.