This broth is a good store-cupboard dinner, especially if you’re like me and always have a treasure trove of Asian foodstuffs in the kitchen cupboard. It’s simple yet satisfying and doesn’t really take too long.
1 tbsp ginger root, cut into thin sticks
1 large clove garlic, sliced
1 small onion, sliced
2 inches courgette, cut into thin sticks
½ an aubergine, cubed
1 inch Lotus root, sliced
2 tbsp mooli, cut into sticks
Handful of edamame beans
2 dried shiitake mushrooms
1 dried black fungus
1 ½ tsp fish sauce
2 tbsp soy sauce
1 cup stock
1 tbsp sugar
2 tbsp vegetable oil
Soak the mushrooms in boiling water for at least 40 minutes. I like to put them in a mug with a teaspoon resting on them to keep them submerged. Make sure you keep the soaking liquor as this will give the soup that yummy round mushroomy flavour! Meanwhile, roast the aubergine in 1 tbsp oil for around half an hour, or until browned and fairly soft.
Fry the onion and sugar for a few minutes, then add the garlic. Fry for another minute or so before adding the ginger, lotus root and edamame. Slice up the mushrooms and add them too. Pour in the stock and the mushroom soaking liquor, along with the soy sauce and fish sauce. Chuck in the mooli, courgette and aubergine, and let simmer for a minute or so.
Serve on top of noodles in a nice round bowl and tuck in. Slurp, smack your lips and say ‘mmm’.
(the soup tasted even better because I painted this bowl myself a couple of weeks ago. You can’t see the orange fishies on it, but they’re cute.)