Stir-Fried Oyster Mushroom Broth

A gently spicy oriental broth featuring oyster mushrooms, flat mushrooms, and aromatics, served with stir-fried vegetables and herbs.

Vegetarian Healthy Soup Asian Mushroom Low Calorie

Estimated Nutrition

Calories

107

kcal / serving

428 kcal total

Carbs

per serving

24 g total

Fat

per serving

20 g total

Protein

per serving

24 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

Fruits

squeeze

Lemon Juice

NutsSeeds

clove

Garlic

Finely sliced

sprig

Thyme

pinch

Sea Salt

To taste

pinch

White Pepper

Freshly ground

pinch

Black Pepper

Coriander Leaf

OilsFats

Sesame Oil

Divided use for base and garnish

Vegetables

Banana Shallot

Peeled and finely sliced

Mushroom

Dried, chopped

300

Flat Mushroom

Thinly sliced

125

Carrot

Sliced

Ginger

Finely chopped

piece

Chili

Deseeded and chopped

300

200

piece

Sliced

Method

Stir in remaining garnish ingredients, cook for 1 minute, and adjust seasoning.

Fry carrot, ginger, and chilli in oil for 2 minutes before adding oyster mushrooms and beansprouts.

Add 300ml water and soy sauce, simmer for 15 minutes, then strain through a sieve.

Add flat mushrooms with salt and pepper, then cook covered for 5 minutes.

Sweat the shallot, garlic, thyme, and dried mushrooms in sesame oil for 5 minutes.

Divide vegetables into bowls and pour over the hot mushroom broth.