Shiitake Mushroom Soup with Dulse

This shitake mushroom soup recipe with dulse added is a flavourful, nutrient-rich broth that will feed both body & soul.

Serves 4

Prep time 15 minutes, cooking time 20 mins

Ingredients

• 1 block extra firm tofu
• 115g soba noodles
• ½ cup fresh bean sprouts
• 2 tbsp fresh basil
• 2 tbsp fresh coriander
• 2 spring onions, cut fine at an angle
• 1½ litres chicken or vegetable/seaweed stock
• 2 tbsp olive oil + 1 tbsp fennel seeds + ½ tsp PH seaweed salt
• handful of dried shiitake mushrooms, or dried mushrooms mix
• 1 fresh chilli or chilli puree or few drops of tabasco (adjust to taste)
• 2 tbsp Dulse flakes
• 1 tbsp sesame oil
• freshly ground pepper & to taste

Directions

1. Pat the tofu dry with paper towels and cut into cubes.
2. Grind the fennel seeds and the smoked salt together with a pestle & mortar, then mix with the olive oil. Use as a marinade for the cut tofu.
3. Soak the mushrooms in boiling water until soft.
4. In a saucepan bring the stock to boil and cook the soba noodles according to manufacturer’s instructions. Drain, reserving the stock (if you prefer that the stock remains clear, cook the noodles separately in boiling water).
5. Strain the mushrooms in a fine sieve, reserving the water and add them to the stock. Check the mushroom water for debris and add to the seaweed stock. Add the sesame oil to the stock and season with chilli to taste.
6. Drain the tofu and pan fry until nicely brown.
7. To assemble, place the Dulse flakes at the bottom of a deep soup bowl, ladle the broth with mushrooms over the seaweed. Add the cooked soba noodles, tofu, spring onion, bean sprouts and herbs.