Asian-style Mushroom Broth

MUSHROOMS are one of those rare ingredients that can be eaten for breakfast, lunch or dinner.

MUSHROOMS are one of those rare ingredients that can be eaten for breakfast, lunch or dinner. They are versatile enough to make an Asian-style soup, a savoury side dish for meat eaters or a light vegetarian lunch.

ASIAN-STYLE MUSHROOM BROTH
2 litres vegetable stock
1 teaspoon chopped fresh ginger
2 stalks lemon grass, trimmed, crushed with a knife, sliced
1 tablespoon brown sugar
2 star anise pods
6-8 black peppercorns
1 tablespoon Thai fish sauce
To serve
300g wide rice noodles
200g shiitake mushrooms
1/2 cup coriander leaves
4 spring onions, chopped
2 cups bean sprouts
1 long red chilli, finely chopped
2 limes, cut in wedges
Bring stock, ginger, lemon grass, sugar and spices to the boil; simmer for about 90 minutes, then strain. Add fish sauce. To serve, bring strained broth to the boil, add noodles and mushrooms; simmer for 5 minutes. Divide noodles and mushrooms between 6 large soup bowls; ladle over hot broth. Divide half the coriander and spring onions between bowls. Place bean sprouts, chopped chillies, herbs and lime wedges in bowls to accompany broth. Serves 6-8
And to drink ... A rich Japanese sake, such as the Kizagura Yamahai ($19)