Mushroom & Cauliflower Miso Broth
I love this simple to make earthy, rich broth.
It provides vitamins, minerals and is high in selenium which boosts anti-oxidant
benefits to the cells in the body and skin.
Such a comforting bowl of delicious goodness.
Serves 2
Takes 20 minutes
Ingredients
- 1 small cauliflower cut into small florets
- 3 large portobello mushrooms sliced
- 400ml vegetable stock
- 1tbs porcini mushroom paste
- 1tsp mushroom ketchup
- 1tsp miso paste
- 1tsp black garlic paste
- 1tsp oyster sauce
- lug rapeseed oil
- knob butter (or dairy free option)
- black pepper
- bunch fresh chopped coriander
- 2 sprigs spring onions cut diagonally
- 6 mangetouts cut diagonally
Method
Pre heat the oven to 190°C or 370 °F.
Place the cauliflower florets into a mixing bowl, drizzle over some rapeseed oil and stir well until covered in oil.
Transfer the cauliflower florets onto a baking tray.
Place the tray into the oven.
Cook the cauliflower for approx. 20 – 30 minutes, turning half time until golden with a slight char.
Remove from the cauliflower from the oven and sit to one side.
Add some of the oil and a knob of butter into a pan on a hot heat on the hob.
Add the mushrooms, allow to cook, turning frequently.
Once cooked, then turn the heat down to gentle.
Add 400ml vegetable stock, porcini paste, mushroom ketchup, miso paste, black garlic paste and oyster sauce, allow to cook for 5 minutes.
Add the cooked cauliflower florets, stir well.
Cook on a gentle heat for a further 5 minutes for the broth to all come together.
To Serve
Ideally serve with rice noodles. Place the rice noodles to one side of a serving bowl, then ladle the broth into the other side of the bowl.
Sprinkle with the spring onions, mangetouts and chopped coriander.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.