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