Mushroom Broth

Serves 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
• 1 tbsp miso paste
• 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 the tamari sauce, miso paste 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.