Shiitake mushrooms have a subtle, slightly smoky flavour and a silky texture when cooked and they’re lovely in this light broth. I’ve used Japanese brown rice miso paste to add a gorgeous whisper of umami. Definitely one that will have you feeling virtuous, delighted and satisfied in equal measure.
- Yield: 4 Servings
- 1 red onion, finely chopped
- 1¾ oz (50 g) knob of fresh ginger, peeled
- 2 garlic cloves, peeled
- 5 cups (1.2 litres) good-quality vegetable stock
- 1¾ oz (50 g) brown rice miso paste
- 9 oz (250 g) shiitake mushrooms
- 10½ oz (300 g) purple sprouting broccoli
- 7 oz (200 g) smoked tofu, cut into strips
- 10½ oz (300 g) pak choi/bok choy, cut into thick slices
- a bunch of spring onions/scallions, cut into slices diagonally
- 1–2 red chillies/chiles, deseeded and sliced
- fresh mint leaves, to garnish
- Preheat the oven to 190˚C (375˚F) Gas 5. Scatter the onion across the base of a deep sheet pan. Cut the ginger into thin julienne and finely chop the garlic. Add them both to the pan containing the onion. Pour in the vegetable stock and stir in the brown rice miso paste and the mushrooms. Cover with foil and cook for 15 minutes.
- Trim the purple sprouting broccoli, separate it into small florets and peel the stems to remove any tough or stringy skin. Add it to the pan, re-cover with the foil, and cook for a further 10 minutes. Remove the foil and add the tofu strips and pak choi/bok choy. Return to the oven for another 5 minutes.
- Scatter the broth with the spring onions/scallions, chillies/chiles and fresh mint leaves and serve at once.