• 3 slices of fresh ginger
  • 3 star anise
  • 3 spring onions, tops roughly chopped and bottoms finely sliced
  • 3 cardamom pods, lightly crushed
  • 1 clove of garlic, roughly chopped
  • 1 tsp ground coriander
  • pinch of cinnamon
  • zest of 1 lime
  • 1 small chilli, roughly chopped
  • 15g dried seaweed such as wakame 200ml water
  • 1 tsp coconut oil
  • 120g mushrooms such as
  • shitake, chestnut or wild
  • 2 tbsps tamari
  • 100g brown rice or soba noodles
  • 15g coriander, roughly chopped juice of 1/2 a lime


  • Put the mushroom broth, ginger, star anise, spring onion tops, cardamom pods, garlic, ground coriander, cinnamon, lime zest and chilli into
  • a large saucepan. Bring the liquor
    to the boil before leaving to gently simmer and infuse with the lid on for 30 minutes.
  • In a bowl, cover the seaweed with the warm water and leave to soak for 5-10 minutes before straining – keeping the soaking liquid and adding it to the broth. Remove the tender leaves from any woodier stalks and set aside.
  • Meanwhile heat the coconut oil in a pan, add the mushrooms and sauté until just beginning to soften. Remove from the heat, add the tamari and
    toss together until all of the liquid has been absorbed by the mushrooms. Set aside.
  • Cook the brown rice or soba noodles as per packet instructions before straining, refreshing and setting aside.
  • Once the stock has infused, strain through a sieve and return the liquid to the pan. Stir through the seaweed, mushrooms and noodles and bring back to the boil.
  • Finely chop the spring onion bottoms and coriander and stir through with the lime juice. Serve immediately while piping hot.

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About The Author

Daylesford Organic

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