As soon as I assembled these ingredients on my kitchen bench I knew I had to make an Asian broth style soup.
Not only warming for these cold winter nights but full of nutrition.
The small Nameko mushrooms and large Shimeji’s have been growing above my kitchen sink for weeks after picking starter kits up at the Old Kingston Bus Depot Markets with my friend Tracey.
The spinach, Swiss chard and kale all came from my back yard this afternoon.
- 1/2 diced onion
- 1 teaspoon of garlic paste
- 1 teaspoon of ginger paste
- 1 teaspoon of vegan laksa paste
- 1/2 teaspoon of extra rich vegan fish sauce
- 1 litre of home made vegetable stock
- 1 1/2 cups of water
- ADDED INGREDIENTS
- Small Nameko mushrooms
- Large Shimeji mushrooms
- Swiss chard
- Fried onions
- Fresh chilli
In a non-stick pot, place the diced onion, garlic paste, ginger paste, vegan laksa paste and extra rich vegan fish sauce. Sauté until all of the ingredients start to become a light brown colour.
Add in the vegetable stock and water then bring to the boil. Let simmer for 15 minutes.
Place remaining vegetables into the pot and cook for 5 minutes.
Serve up with noodles of your choice (I used Slendier brand on this occasion).
Garnish with fried onions and fresh chilli pieces.