This easy-to-make, Oriental-style mushroom chilli broth can be created in just a few minutes.
Ingredients
(serves 4)
1 litre vegetable stock or miso* stock
200g chestnut mushrooms, sliced
6 spring onions, roughly sliced
100g broccoli, broken into florets
A few thin slices of fresh red chilli
2tbsp chopped fresh coriander
Soy sauce, to season
Method
Heat the vegetable stock or miso stock in a large saucepan until simmering, then add the mushrooms, spring onions, broccoli and chilli.
Simmer for 10-15 minutes, then add the coriander.
Season to taste with soy sauce (or use a little salt and pepper), then serve.
Cook’s tip: To make the soup more filling, add a sachet of pre-cooked (ready-to-wok) noodles just before serving. You can buy miso* soup paste at most supermarkets – just follow the pack guidelines to make up 1 litre.
Based on 1 Review(s)