I eat (slurp) this broth at least once a week, usually for breakfast at the weekend. The umami flavour from the seaweed and vegetarian oyster sauce, combined with savoury mushrooms and sweet peas is, for me the perfect start to the day! It’s immensely versatile of course, as this sort of dish is, but I always make it with the basic recipe below adding the extras depending on my mood.
The seaweed makes a huge difference to the depth of the broth. I’m using nori meant for wrapping sushi at the moment (it was 19p a pack at the discount shop!) but I’ve used kombu before with good results. My vegetarian oyster sauce and Chinese mushroom ketchup are from Wing Yip.
Current favourite extras are spinach and sliced sausage! But I’m fickle, and I’m sure in a couple of weeks I’ll be on to something else…
In the photograph, it’s the basic recipe with a sliced spring onion added.
makes one big bowlful
the basic recipe
500 ml hot light vegetable stock, or water with 1 tbsp vegan broth powder
4 mushrooms, sliced thinly
40 g frozen peas
3 x 3 cm piece of nori seaweed, torn into little bits
1 1/2 tbsp vegetarian oyster sauce (or substitute 1/2 tbsp with Chinese mushroom ketchup)
1 tsp light soy sauce
35 g noodles (I use half a standard block of ramen noodles)
20 g frozen spinach
1 -2 dried shiitake mushrooms, soaked and sliced
1/2 tsp grated ginger
1 sliced spring onion
chilli to taste
sliced cooked vegan sausage
cubed tofu, silken or firm
Put the stock, mushrooms, vegetarian oyster sauce, nori, and soy sauce in a pan on a medium heat. Bring to a simmer and cook for 2 minutes. Add the peas and noodles, and cook for a further 3 minutes. Season with white pepper.