‘Nature alone is an antique, and the oldest art a mushroom’ – Thomas Carlyle
I love this dish so much that whilst I am writing this, I am making another batch
It made my life so much easier this week as I started to commute and needed a nourishing, light meal that took 10 minutes to make when I got home
The first day I ate the broth on its own, the second I added some soba noodles as I heated it up, the third I added some tofu, the fourth some pea shoots and the fifth some pre-cooked barley and some coconut milk. The base itself has about 10 calories, a portion of soba noodles has 70 calories, so this is a low-calorie meal, whatever you do to it
Dried mushrooms can be much cheaper than real mushrooms but they retain the taste and nutrients including protein, enzymes, B vitamins (niacin) and vitamin D2
Ingredients
- ½ cup dried mushrooms
- 6 cloves of garlic, peeled and smashed
- 1 tsp sea salt
- ½ tsp. freshly ground pepper
- 2-3 sprigs of fresh thyme
- 8 cups water
Method
- Place all ingredients in a deep pot, bring to the boil and then down to a simmer for 30 minutes
- You are looking for a deeply concentrated flavour, so if at 30 minutes you don’t have that keep going or adjust the seasoning
- If you have an instant pop, you can do the same thing and it will take 10 minutes
- Eat as a nourishing broth
- Add soba noodles and make a ramen
- Add tofu and vegetables and make a protein dense soup
- Use it as your broth and make a risotto
