Wild mushroom pho soup

Using a variety of mushrooms, both fresh and wild, adds depth and an unami flavour to the soup, which (I want you!) is very moreish indeed!!! It can bet served in larger bowls as a main meal or in smaller ones for a starter. It tastes even better the next day.

  • 1 cup of dried porcini mushrooms, soaked in hot water for 30 minutes

  • 3 cups of dried shiitake mushrooms, soaked in hot water for 30 minutes

  • 1 pack of white button mushrooms, washed, patted dry and sliced

  • 1 pack of shimmer mushrooms, heads only, washed and patted dry (or sliced chestnut mushrooms)

  • 3 cloves of garlic, crushed

  • 2 inch piece of ginger root, peeled and grated

  • 3 spring onions, finely sliced

  • 1 white or yellow onion, peeled and finely sliced

  • 1 litre of organic vegetable stock

  • 1/2 cup of white wine

  • 1 tbs tamari

  • 2 tbs mirin

  • 1/2 tbs toasted sesame oil

  • 1 tbs coconut oil

  • salt and pepper

  • 1 pack of soba noodles

garnish:

  • 1 handful of chives, finely chopped using scissors

  • Black truffle oil for drizzling

  • Enoki mushrooms, heads only, washed and patted dry

  • White sesame seeds

Ingredients (serves 6 to 8)

Method

First drain and finely chop the porcini and shiitake mushrooms, discarding any woody bits. Heat coconut oil in a large saucepan. Add onion, ginger and garlic. Sauté for 2 minutes. Add the fresh mushrooms and cook for 5 minutes. Add the stock and cook for a further 10 minutes, simmering gently. Then add the the wine, shiitake, porcini, spring onion and simmer for about 10 more minutes. 

While the soup is cooking, prepare the noodles according to the packet instructions and drain well, refreshing in cold water. Set them aside. Then remove the soup from the heat. Stir in the tamari, mirin and sesame oil.

To serve - place some soba noodles in each bowl, evenly divided. Then add a few ladles of soup, ensuring there are a few of each type of mushroom in each bowl. Then drizzle with a little truffle oil, a few enoki mushrooms, the chives and a sprinkle of sesame seeds. See immediately. If you want to make in advance, store the noodles and soup separately in tupperware in the fridge and heat through before serving. the noodles can be refreshed by placing in a bowl of boiling water for 5 minutes, then drained.