One of the lovely things about serving a salad with every meal, is that it leaves freedom to simplify the ‘main’. Although personally I’m starting to think the salad is the main dish. The other night I did just that, simmering a mix of shiitake and oyster mushrooms in a simple broth of stock and garlic, punctuated with ginger and chilli.
Personally I find a simple clear soup broth very restorative, it feels quite healing. I hope you feel the same.
Serve it up with a salad, or steamed vegetables, or do what Ash suggested and add some veggies in with the mushrooms to create a more meal-worthy soup. Edamame beans wouldn’t go astray. I threw together some chopped baby bok choy, bean sprouts and tahini dressing. Whatever floats your boat.
Simple mushroom soup (serves 2)
Ingredients:
- 3 cups of chicken-style stock
- 4 cloves of garlic, smashed and chopped
- 1 tsp of minced garlic
- 300-400g mixed mushrooms
- 1 long red chilli, sliced finely
- 1 tbsp of rice wine vinegar
Method:
- Simmer everything together in a pot, for at least 10-15 minutes. Serve.
Could that be any easier?
xx
