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11 Aug, 2020

Mushroom and Ginger Broth


Feeds 2.


  • 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


  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.
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