Oriental Black Bean and Mushroom Broth

Name: Oriental Black Bean and Mushroom Broth
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 star anise; 2.5 cm/1 in piece of root ginger, peeled and cut into rounds; 1 l /35 fl oz/4 cups Vegetable Stock, or ready-made; 1 l /35 fl oz/4 cups Vegetable Stock, or ready-made; 4 tbsp Chinese fermented black beans; 200 g /7 oz shiitake or chestnut mushrooms, thinly sliced; 2 tbsp soy sauce; 2 garlic cloves, halved; 3 large handfuls of baby spinach leaves; 100 g /3½ oz sugar snap peas, sliced diagonally; 200 g /7 oz shiitake or chestnut mushrooms, thinly sliced; 1 long red chilli, deseeded and thinly sliced; 1 small handful of bean sprouts; 2 spring onions/scallions, thinly sliced on the diagonal; 2 tsp toasted sesame oil; 2 eggs, lightly beaten; 1 tbsp chopped roasted unsalted peanuts; 2 spring onions/scallions, thinly sliced on the diagonal

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Small bags of Chinese fermented black beans are found in Asian grocers and form the base of the classic black bean sauce. They pack a punch flavourwise and any left over will keep for a few months in an airtight container in the fridge. You could add cooked noodles or rice to this soup for a more substantial meal.

Ingredients

1 l /35 fl oz/4 cups Vegetable Stock, or ready-made

Asia
China
Soup
Vegetarian

Method

Put the stock in a large saucepan and add the star anise, ginger, soy sauce and garlic. Bring to the boil over a medium heat, then turn the heat off and leave to infuse for 30 minutes, covered with a lid. Remove the flavourings with a slotted spoon.
Meanwhile, put the black beans in a small bowl, cover with 200