The Broth is everything here, and feel free to add in whatever veg you like to the soup. The one here has lots of exotic wild mushrooms but really any veg will do. If you can't get hold off dried shiitake mushrooms, porcini or other dried varieties will be fine. Also I use fresh brown rice miso, again any red/brown or white miso would work I am sure. It is heady and fragrant, with a touch of heat, I could literally just sip it on its own out of a mug.
1.5 litres vegetable stock
2 kaffir lime leaves, fresh if you can get them but dried are fine
3 garlic cloves peeled and given a quick bash
1 tbsp. sesame oil
3 star anise
25g dried shitake or other dried mushrooms
2tbs brown rice miso paste fresh if you can get it
4 tbsp. tamari
Large thumb sized piece of ginger roughly peeled and cut into discs
2 tbsp. rice wine
Zest of half a kaffir lime or regular
Juice 1 lime
½ mild red chilli sliced
A good grinding of black pepper
Exotic or standard mushrooms
Vegetables such as sugar snap peas, baby corn, spinach, Pak choi, green beans, mange tout, and broccoli.
Noodles of your choice, I like rice noodles or whole wheat, buckwheat are good too.
The stalks from a small bunch of coriander roughly chopped.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!