Name: Chinese broth
Prep time: 20 min
Total time: 20 min
Yield: Serves 6–8
Cuisine: Chinese
Ingredients: 5 ml/1 tsp vegetable oil; 2 garlic cloves, crushed; 5 cm/2 in piece of root ginger, thinly sliced; 5 g/1 tsp ground coriander; 1 packet of nori sheets, cut into strips (optional); 1 packet white shimeji; 1 x can straw mushrooms, rinsed and drained; 25 g/1 oz dried black fungus, soaked and drained, retaining the liquid, sliced; 15 ml/1 tbsp chinkiang vinegar; 1.5 litres/2½ pints/6¼ cups vegetable stock; 1 packet enoki; 2 eryngii, sliced; 100 g/3¾ oz oyster mushrooms; 1 pak choi (bok choy) or any green cabbage, pulled apart and roughly chopped; Soy sauce, to serve

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
20 min

Appears in

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

About

Using an array of beautiful Asian-original cultivated mushrooms, this broth is easy to make, tasty and textured to eat and good for you. Mushrooms have long been an important part of Chinese medicine and this soup is packed full of vitamins and minerals to ward off a cold. It’s also a feel-good eating experience, with lots of different textures from the thick, velvety black fungus to the pop of the oval straw mushrooms, flavoured with warming garlic, ginger and coriander.