I call it a magic broth because it just feels and tastes so comforting, and I find it soothing, and yes, healing. A fast broth to prepare, full of goodness and a wonderful full flavour, making it a great convalescing soup, as well as a great starter for that rich main course meal. It’s ideal as an autumn/winter starter preceding vegan roasts or other similar dishes that require some effort – one often thinks ‘What can I make as a starter that would be easy to prepare, not too many ingredients, light yet very flavoursome. Well, here it is for you – my warming mushroom miso magic broth – all for your (and your guests’) pleasure.
NOTE : If you wish to make a meal of this, add some noodles at the end (see instructions on the packet if so).
250g pioppini mushrooms – cut approx. ¼ inch from the bottom
2 Tbsp sesame oil
2 Tbsp osoya sauce
3 heaped tsp miso (mine was a rice one)
2 cups fresh baby leaf spinach (added at the very end)
1 1/2 pint warm water
1 Tbsp freshly ground ginger
1/8 tsp ground white pepper (optional)
2 to 3 spring onions, cut julienne
1 tsp vegan vegetable stock granules
Having washed and drained your mushrooms, heat up the oil and fry them gently. When they are cooked, add the remaining ingredients (except for the spinach leaves) with half the water, and allow to simmer for a few minutes.
Now add the remaining water, and 5 minutes later, at the end, add the spinach. Cover, and put the heat off – the leaves will cook and soften in the hot broth.
Serve and enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010