|50 g||Dried mixed mushrooms (Main)|
|1 cup||Boiling water|
|1 splash||Rice wine vinegar|
|2 cups||Chicken stock, you may need up to 3 cups (Main)|
|1 large knob||Ginger, peeled, cut into matchsticks|
|1 piece||Cinnamon stick|
|350 g||Mushrooms, fresh, chopped (Main)|
|2 Tbsp||Miso paste, you may need 3 Tbsp (Main)|
|1 splash||Lemon juice, to season|
|1 sprinkle||Finely chopped spring onion, to garnish|
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- Cover dried mixed mushrooms with boiling water and a splash of rice wine vinegar and leave to soften.
- Strain liquor into a saucepan with 2-3 cups chicken stock, ginger, star anise and cinnamon and bring to a simmer.
- Add soaked mushrooms, 350g chopped fresh mushrooms and 2-3 Tbsp miso paste and simmer until mushrooms are soft. Season with pepper and lemon juice and garnish with spring onion.