Warming Mushroom Broth

Serves: 4
Cooks in: 35 minutes
Difficulty: 3/10
Can be gluten free


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 


Hot Sauce 

Sesame Seeds 


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.