Hot Tokyo Fun Guy

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...


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.