You’ll find all the ingredients for this soup at your local Asian supermarket and greengrocer.
Serves: 4-6
INGREDIENTS
Broth
8 cups vegetable stock
½ cup soy sauce
1 cinnamon stick
3 shallots, roughly chopped
8 cm piece of ginger, sliced
2 stalks lemongrass, root end only, sliced
6 kaffir lime leaves, sliced
2 tablespoons fish sauce
To finish
2 tablespoons vegetable oil
1 tablespoon sesame oil
100 grams button mushrooms, thickly sliced
100 grams enoki mushrooms, tough stems trimmed off
1 clove garlic, thinly sliced
2 tablespoons julienne ginger
2 teaspoons sugar
150 grams firm tofu cut into 3 thick slices
1 cup frozen, podded edamame beans
¼ cup lime juice
1 cup fresh mung beansprouts
½ cup coriander leaves
1 long red chilli, seeded and thinly sliced
METHOD
Broth: Put all the ingredients in a large saucepan and bring to the boil. Simmer for 20 minutes. Strain into a bowl, pressing to release all the liquid. Discard the solids. The broth can be made 2 days ahead. If making ahead, refrigerate, leaving the solids in the broth for a greater depth of flavour. Strain before using.
To finish: Reheat the broth if made ahead. Add the edamame beans and simmer for 5 minutes. Stir in the lime juice.
Heat the two oils in a large sauté pan and cook the button mushrooms, garlic, ginger and sugar until the mushrooms are soft. Add the enoki mushrooms and cook for 2 minutes. Transfer the mushrooms to a plate and set aside. Add the tofu to the sauté pan and cook for 3 minutes each side until lightly coloured. Add a little more oil to the pan if necessary. Transfer to a board and cut until small cubes.
To serve: Place the mushrooms, tofu and bean sprouts in soup bowls. Ladle over the hot broth and edamame beans and top with coriander and chilli. Makes about 8 cups.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!