Creamy Shiitake & Miso Laksa

Serves 2.

Ingredients:

• 200g chestnut mushrooms, sliced
• 1 small leek, roughly chopped
• Thumb sized piece of ginger, peeled and grated
• 2 cloves garlic, peeled and finely chopped
• 2 tbsp tamari
• 100g dried shiitake
• 600ml vegetable stock
• 100ml coconut milk
• 1 tbsp miso paste
• Pinch chili flakes

For the chili jam:

• 1 tsp rapeseed
• 1 red onion, finely diced
• 1 small piece ginger, grated
• 2 cloves garlic, finely diced
• 4 red chillies, finely diced
• 1/2 tsp dried chili flakes
• 2 tbsp maple syrup
• 1 tbsp tomato purée
• 1 tbsp tamari
• 50ml water

Method:

1. In a large saucepan, sauté the chestnut mushrooms and leeks in a little oil until golden. Add in the ginger, garlic, tamari, shiitake, miso paste and 500ml vegetable stock and simmer for 30 minutes. Add the coconut milk and chili flakes and bring to a simmer then turn off the heat and blitz with a stick blender or transfer to a blender a whizz up until smooth.
2. For the chili jam, heat a little oil in a sauce pan and sweat down the onions until they’re translucent. Add in the garlic and ginger and cook for a few minutes until softened. Add the rest of the ingredients and a splash of water and cook on a low heat until the water has evaporated and everything is soft and combined. Turn the heat off and place in a sterilised jar, it will keep for at least 2 weeks in the fridge.