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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.