Enoki “Noodle” Soup

Ingredients

• 750mL bone broth or stock
• 3 slices ginger
• 3 cloves garlic, peeled & smashed
• 1 star anise
• 4 buk choy, halved lengthwise
• 100g enoki mushrooms, woody bottom trimmed
• 1½ tbsp tamari
• 1½ tbsp mirin
• 1 tsp sesame oil
• 1 red chilli (optional)
• 3 spring onions, sliced
• To Add:
• Steamed dumplings
• Firm tofu
• Shredded cooked chicken

Method

• In a medium-sized pot, heat the broth, ginger, garlic and star anise to a slow simmer for 5 mins.
• Place the buk choy in a large bowl and cover in boiling water.
• Add the enoki, tamari, mirin and sesame oil to the broth. Simmer for 2 more mins.
• Divide between 4 bowls with any add-ons. Strain the buk choy and add to the soup.
• Garnish with the chilli and spring onion and enjoy immediately.
• Tip: Feel free to add any vegetables to the broth as it simmers, like carrot, beans, snow peas, bean sprouts and coriander. For a vegan meal, use vegetable stock.