This hot Japanese mushroom bowl with wholegrain vermicelli and a spicy sake-infused broth will kick your clingy winter cold to the curb. He’s quick, he’s easy, he’s plant-based, and boy is he a fun guy...
INGREDIENTS: (Serves 2)
200g mixed mushrooms (I’ve used a mix of enoki, oyster mushrooms & shiitake)
50g wholegrain vermicelli noodles
300g organic silken tofu
1 litre vegetable stock
2 tablespoons mirin
¼ cup mushroom soy sauce
1 cup sake
2 spring onions
1 hot chilli
Wash + prep mushrooms, slice the oyster + shiitake mushrooms, set aside.
Wash and slice the spring onions diagonally, into approx. 1 inch lengths (save a few for garnish)
Thinly slice the chilli, set aside (save some for garnish)
Bring the stock, mirin, soy sauce and sake to the boil and then simmer for 5 minutes.
Add the mushrooms, vermicelli, chilli and spring onions continue to simmer for 3 minutes.
Serve the mixture evenly across two bowls.
Carefully slice the silken tofu into cubes, and gently place into the broth, the heat will heat the tofu through in approx. 2 minutes
Garnish with fresh sliced chilli and spring onions, and serve.