A deliciously dark and rich mushroom broth with soft silken tofu and tangy spring onion, to be enjoyed with either my homemade udon recipe, or a simple courgette spahetti.
Serves one
Takes 10 minutes (10 cook, 5 prep)
100ml water
1 tbsp of dried ground mushrooms (I used Horn Of Plenty)
1 tbsp of soy sauce
1 tbsp of olive oil
2 cloves of garlic
1/2 tsp of salt
5 small oyster mushrooms
1 tbsp of sesame seeds
1 spring onion
100g of silken tofu, cubed
NOTE: if you are making this broth with courgette noodles, you will need 1 courgette too.
NOTE: If you are making this recipe to enjoy with homemade udon, bring a medium sized pan of water to boil and cook the udon according to the instructions in my Udon Noodle recipe - which should be 8-10 minutes.
Using a small saucepan on medium heat (I use cast iron to maintain the low heat this recipe requires) begin by mixing the water, dried around mushroom, soy sauce, olive oil and salt.
Crush and finely chop the garlic and add it to the saucepan of broth, stirring it in.
If you are adding courgette noodles, have them ready to add in at this stage, making them as thin as possible, so they soak up the flavour
When the broth has been cooking for 5 minutes, add the oyster mushrooms in to absorb flavour.
As the broth stews, toast the sesame seeds until they are nicely browned, then set them aside to serve with the broth.
Cut the root and top of the spring onion off so you have about 15cm from white to forest green.
Carefully cut the spring onion lengthways into quarters then, still cutting lengthways, roughly keep chopping until the spring onion has shredded down into thin strips. Set them aside to serve with the broth.
When the broth has cooked for 10 minutes, remove it from heat and serve it in a small bowl, adding the silken tofu and garnishing with the shredded spring onion and toasted sesame seeds.
If you are cooking this broth with my udon recipe, drain and rinse the udon when they have cooked according to my recipe and serve either on the side of - or with - the broth.
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