Medium
By James Viles
Published 2016
Heat the oil in a saucepan and sauté the onions and garlic lightly. Add the dry mushrooms, sea lettuce and chicken stock and cover tightly with plastic wrap. Infuse over low heat for 6 hours without boiling or uncovering.
When ready, strain through muslin (cheesecloth), discarding the solids. Season with the salt and white soy sauce.
© 2016 All rights reserved. Published by Murdoch Books.