The broth you've been asking for

Shiitake broth + vegan creamy mushroom broth + omelette rice w/ shiitake broth

What is the creamy one? I need the mushroom one? Where is the mushroom recipe?

This is the broth I get asked about most. If you’re looking for the original - a tahini infused chicken broth with chilli shiitake - you can find it here.

When I first threw that creamy spicy mushroom concoction together, I was thinking about a good fatty spicy delectable tantanmen. I wanted something that hit those notes but was slightly… less fatty and delectable…. and that had more of a veggie punch. It was a very quick idea and came together equally as quickly.

Everyone has loved it so much that I am determined to make it better - make it the best it can be - and to make different versions. I want to try a pork base, and a blend or chicken and pork and a blend of mushroom and both of those.

But because, quite honestly, I have neglected my vegetarian broth fiends, I thought I’d start by making a version of this that makes complete sense - a mushroom broth!

An ever so simple shiitake broth

You can use fresh shiitake mushroom for broth too but dried gives a deeper umami flavour and it’s so easy! You literally just soak them.

Shopping list

• 1 packet of dried shiitake mushrooms

• 1 litre of cold water

Method

1. Rinse your dried mushrooms under cold water

2. Add to a clean bowl and cover with fresh cold water

3. Leave to soak for a minimum of four hours and overnight if possible

4. Strain (But keep your rehydrated mushrooms! We’re going to use those in our recipes)

5. That’s it - enjoy your shiitake broth / stock / whatever we want to call it

Creamy mushroom broth with chilli shiitake and soba noodles

Add more chilli or chilli oil at the end too if you want more of that dappled look you see in the first image of this post.

Shopping list

• Rehydrated shiitake mushrooms from making your broth

• Fresh shiitake mushroom

• Spring onion

• Coriander

• Spring onion

• Leafy greens of your choice

• Corn

• Shiitake broth

• Ginger

• Garlic

• Soy sauce

• Mirin

• Rice wine

• Sesame oil

• Tahini

• White miso paste

• Soy milk

• Chilli flakes

• Salt and white pepper

• Soba noodles

Method

• Squeeze excess liquid from your rehydrated mushrooms

• Mince rehydrated mushrooms and add to a skillet to gently heat and evaporate more excess liquid

• Grate a thumb of ginger and two garlic cloves

• After a minute, add a little sesame oil to the pan with the mushrooms

• Add your ginger and garlic in and suate for a few minutes

• Add rice wine and saute for another minute

• Once your mushrooms brown a bit, remove from heat and set aside

• Meanwhile, gently heat your mushroom broth in a medium saucepan

• Make a paste with 2 tbsp of tahini, 1 tbsp miso paste, a little soy sauce, a little sesame oil

• Ina. separate skillet, add fresh shiitake mushrooms let sear for a minute.

• Add some sesame oil, sliced spring onion whites and chilli flakes to the pan, mix with a spatula to combine flavours.

• Get a heavy spatula or pan to weigh down the mushrooms and let them cook undisturbed until they are crispy and brown. Say 4 - 5 minutes.

• Remove and set aside.

• Whisk a cup of soy milk into your mushroom broth and let simmer very gently. We don’t want it to rapidly simmer or it might split.

• Whisk your paste into the broth. Taste and adjust seasonings if needed.

• Cook your soba noodles to packet instructions (I also dunked my veggies in the hot water here to heat them through).

• Assemble by placing noodles in each bowl, spooning over hot ladlefuls of broth, adding your two mushroom mixtures, topping with extra veggies, spring onions, and coriander.

• Top with sesame oil or chilli oil to finish.

Omelette rice with shiitake broth, cabbage and rice

This one is a little simpler. The perfect weeknight dinner.

Shopping list

• Rehydrated shiitake mushrooms from making your broth

• Shiitake broth

• Kombu broth (soak a piece of kombu in fresh cold water overnight)

• Cabbage

• Spring onion

• Ginger

• Garlic

• Soy sauce

• Mirin

• Rice wine

• Sesame oil

• Vegetable oil

• Salt and white pepper

• Steamed white rice

Method

1. Add your rehydrated mushrooms to a sauce pan with spring onions and sesame oil

2. Add chopped green cabbage

3. Let sauce for a few minutes with a pinch of salt

4. Add a splash of rice wine

5. Add your shiitake broth and kombu broth

6. Add fresh ground pepper

7. Let simmer for ten minutes

8. Whisk two eggs and set aside

9. Meanwhile, make your spring onion, ginger, garlic oil

10. Grate ginger and garlic and slice four spring onions

11. Add to a heatproof bowl with a pinch of salt

12. Heat vegetable oil until very hot (I test this by taking a small amount from the pan with a teaspoon and adding to the aromatic bowl to see if it sizzles)

13. Pour hot oil over aromatics - be very careful to keep it away from you so it doesn’t splatter or burn you!

14. Now - I use the same pan to make a two egg omelette

15. Immediately pour your egg mixture into the hot pan, without a flame.

    1. It should set almost immediately on the bottom

16. Pull your eggs gently into the centre of the pan with a silicone spatula, tipping it away from you and to the side, to let unset yolk run down to the pan

17. Jiggle the pan vigorously - the residual heat should cook them through. You can also put a saucepan lid on to the pan to trap the heat and steam the eggs to set the top.

18. To serve - first spoon steamed white rice into each bowl. Top with your veggies and broth, Gently place your omelette on top of the brothy rice and finish off with your aromatic oil. Yum!

If you have questions about this or any other recipe, just hit the reply button and I’ll get back to you :)

Yours, as ever, in the flavours of broth and the fullness of living,

Tahlia xoxox (broth fiend)

(for those observing in your own way today, Lest We Forget)