I finally found a fitting send off to the one remaining large mushroom that has been knocking around the fridge for the last week.
This is a vegan and carb free version of Jamie Oliver's chicken based Miso Broth recipe.
Serves a greedy 1
1 tsp sunflower oil
1 small onion, peeled and finely sliced
1 large mushroom, roughly chopped
1/2 a spring greens head, finely sliced (or cabbage, carrot ribbons, courgetti...)
1/2tsp grated ginger
1/2tsp grated garlic
1 level tsp miso paste
1 vegetable stock cube
500ml just boiled water
Pinch of chilli flakes (optional)
Gently fry the onion in the sunflower oil for a few minutes until it starts to brown. Stir in the mushroom, then add the ginger and garlic once you can smell the mushroom strongly. Add the rest of the ingredients and bring back to the boil. Serve once it comes back to a boil.
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