Eddie Shepherd's Umami-Rich Shitake Mushroom & Noodle Broth

This Japanese inspired dish, from award-winning veggie chef Eddie Shepherd, makes a beautiful main course with incredible flavour along with the undeniably moreish, savory taste of umami.

Ingredients:

• 50g dried sliced shitake mushrooms
• 3 tablespoons toasted sesame oil
• 1 thumb sized piece ginger, cut into matchsticks
• 3 shallots, diced
• 1 red chilli, roughly chopped
• 2 cloves of garlic, chopped
• 4 tablespoons dark soy sauce
• 1 tablespoon ‘Vecon’ vegetable stock (or similar)
• 2 teaspoons rice wine vinegar
• 1 bunch fresh coriander
• 1 bunch spring onions (scallions)
• 2 tablespoons lemon juice
• 2 servings of noodles – either use fresh egg noodles or cook some dried noodles, refresh in cold water and set to one side

Serves 2 as a main course

Method:

1. Place the dried shitake mushrooms in a bowl and cover with 1 litre of boiling water, then let them soak for at least an hour. Keep the water that you soaked the mushrooms in, as this will be the base for our Umami rich broth.

2. Heat the sesame oil in a pan or wok on high heat and stir-fry the ginger, shallots and chilli for about a minute, then toss in the garlic and fry for another thirty seconds. Roughly chop the shitake mushrooms and throw them into the pan to cook for two minutes.

3. Pour the liquid you rehydrated the mushrooms in, over all the ingredients in the pan and bring to a simmer. Next add the soy sauce, stock, rice wine vinegar, and just a very small pinch of salt and pepper. Check the seasoning, adding soy rather than salt if you prefer it to be saltier.

4. Pop your noodles into the broth (cook them separately first if using dried noodles) and simmer for another minute. Chop a few sprigs of fresh coriander and a bunch of spring onions and pop them in along with the lemon juice for the last minute or so of cooking.

6. Serve in fancy bowls and garnish with fresh coriander, spring onion and a sprinkling of sesame seeds if desired.

With thanks to Eddie Shepherd for providing this recipe to More than Mushrooms.