Recipe: Restorative Mushroom Broth This warming vegan mushroom broth from Jemima Jones and Lucy Carr-Ellison of Wild by Tart is healthy and uplifting. Packed full of Asian umami flavours, treat yourself to a bowl at lunchtimes for instant comfort. Discover 'Wild by Tart' SERVES 4 1 tbsp coconut oil 2-inch piece of ginger, peeled 3 shallots 2 red chillies 2 lemongrass sticks 3 garlic cloves 2 lime leaves Stalks from a bunch of coriander 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground cinnamon a handful of dried porcini mushrooms 2 limes – zest and juice 750ml stock (vegetable or chicken) 1 tsp tamarind paste 1 tsp Fish sauce 1 tbsp Soy sauce 1 ½ tsp palm sugar (or maple syrup) garlic clove, thinly sliced 250g Shitake mushrooms – chopped into quarters 250g enoki mushrooms sesame oil udon noodles tofu spring onions radishes coriander leaves sesame seeds SERVES 4 1 tbsp coconut oil 2-inch piece of ginger, peeled 3 shallots 2 red chillies 2 lemongrass sticks 3 garlic cloves 2 lime leaves Stalks from a bunch of coriander 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground cinnamon a handful of dried porcini mushrooms 2 limes – zest and juice 750ml stock (vegetable or chicken) 1 tsp tamarind paste 1 tsp Fish sauce 1 tbsp Soy sauce 1 ½ tsp palm sugar (or maple syrup) garlic clove, thinly sliced 250g Shitake mushrooms – chopped into quarters 250g enoki mushrooms sesame oil udon noodles tofu spring onions radishes coriander leaves sesame seeds 1. Finally chop the shallots, ginger, chillies, garlic, lemongrass and coriander stalks (or blitz in a food processor). 2. Heat the coconut oil in a pan and add the above. Sauté for 5 minutes then add the spices, lime leaves, shitake and enoki mushrooms and lime zest, heat for another 2 mins – keep stirring to make sure it doesn’t burn. 3. Then add the stock, tamarind, fish sauce and soy sauce. Simmer, keeping to medium heat for at least 20 minutes to allow the soup to infuse. 4. Next, dry the tofu between a paper towel and cut it into cubes. Fry in a pan with ground nut oil until crisp and golden then add a splash of soy sauce and sesame oil. While these cook, slice up the spring onions, radishes, coriander and chillies for your topping. 5. Cook your noodles according to the packet instructions. Serve in a deep bowl with the broth, mushrooms and tofu, adding all the pretty toppings, finishing with a few coriander leaves and toasted sesame seeds. MORE LIKE THIS... Arts & Culture Recipe: The One-Tray Roasted Winter Salad Taken from Amelia Freer’s latest book, Simply Good For You, this is the perfect recipe for foodies seeking something ...read more Arts & Culture Recipe: Super Creamy Turmeric Pasta No dinner dish arguably offers as much comfort as pasta, but break from tradition by adding Middle Eastern flavours to ...read more Arts & Culture Recipe: Minestrone With Brown Rice Spaghetti This minestrone recipe from our spring-summer campaign star Rosemary Ferguson is a hearty, comforting family meal to turn to.read more