Vegetarian Long Soup

Serves 4

Ingredients

• 1lt Vegetable stock (you can use a stock cube)
• 1 stem of lemon grass, tender bottom part, sliced
• 2 tablespoons ginger, chopped
• 1 red chilli, chopped
• 3 cloves garlic, chopped
• 4 kaffir lime leaves, stems removed
• 1 lime juice
• 6 shitake mushrooms, finely sliced
• 4 king oyster mushrooms, finely sliced
• 100gm enoki mushrooms, roots removed and separated
• 100gm dried rice noodles, soaked and drained
• 250gm silken tofu, diced
• ½ bunch of coriander
• 4 large sprigs of Thai basil
• Soy sauce

 

Method

1. Bring the vegetable stock to the boil.
2. Pound the ginger, garlic, chilli and lemon grass in a mortar and pestle and add to the stock.
3. Add the sliced mushrooms and lime leaves and simmer for 5 minutes.
4. Add the tofu and lime juice and season with soy sauce.
5. Divide the noodles between 4 bowls and the divide the soup between each bowl.
6. Garnish with coriander, Thai basil, drizzle with a little soy and serve.