Miso Mushroom Broth

Miso Mushroom Broth

Ingredients –
1 cup of dried mushrooms (I use home dried closed cup) soaked in 4 cups of water overnight
2 tbsp of Soy Sauce
1 tsp of Garlic Powder
1 tsp of Brown Sugar
1.5 tbsp of White Miso
300g of Mushrooms, sliced

Serving Suggestion
A great accompaniment to miso glazed aubergines!
In this case I’ve poured it over udon noodles with seaweed, silken tofu and spring onion.

Method –
1. Put your mushrooms and the soaking liquid into a pan and bring to the boil. Reduce the heat and simmer for 5 minutes.
2. Remove the dried mushrooms. Add in the soy sauce, garlic powder, sugar and miso. Whisk to combine before adding in your mushrooms and simmering for a further 5 minutes.
3. When the mushrooms are cooked it’s ready to eat.


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