Mushroom and Ginger Broth

Feeds 2.

Ingredients

• 2 spring onions, sliced
• 1 thumb sized piece of ginger, peeled and cut julienne
• 800ml vegetable stock
• 1 tsp sesame oil
• 150g assorted mushrooms, roughly chopped
• 2 tbsp tamari
• Juice of 2 limes
• 1 carrot, peeled and cut julienne
• 1 courgette, thinly sliced
• 100g white cabbage, thinly sliced
• 100g baby gem lettuce, thinly sliced
• 1 tsp sesame seeds
• 1⁄2 tsp flaked chilli
• Handful coriander leaves

Method

1. Place the spring onions and ginger and stock in a large saucepan. Simmer together for 20 minutes.
2. Meanwhile heat the sesame oil in a frying pan and sauté the mushrooms until cooked. Add them to the stock and simmer the stock with the mushrooms for a further 10 minutes.
3. Turn the heat off and season the stock with the tamari sauce and lime juice.
4. Prepare all of the vegetables and place them raw into a serving bowl. Pour over the hot stock and sprinkle with sesame seeds, flaked chilli and coriander leaves.