Golden Charred Mushrooms with Zesty Ginger Miso Broth

Miso Ginger Broth with Spiced King Oyster Mushrooms & Crispy Tempeh

This dish is all about bold, warming flavours with a fresh, plant-based twist. The miso ginger broth is deep and soothing, and when you top it with spiced mushrooms and crispy tempeh? Game over. Serve it up with jasmine rice or noodles and a sprinkle of fresh herbs for that perfect finishing touch.

Ingredients

For the Miso Ginger Broth:

• 500ml vegetable stock

• 1 generous tablespoon miso paste

• 1 sheet of Kombu (optional)

• 2 thumbs of fresh ginger, minced (this is a lot, I like a lot - you can have a little less)

• 3 cloves of garlic, minced

• 1 tablespoons olive oil

• Salt, to taste

• Fresh lime juice, to taste

For the Mushrooms & Tempeh:

• 500g king oyster mushrooms

• 1 tablespoon Chinese 5 spice (or a mix of ground gloves, cinnamon, star anise, fennel seeds)

• 200g block of tempeh

• 1 1/2 teaspoons soy sauce

• 1 teaspoon agave

• Jasmine rice or noodles, for serving

• Fresh herbs (cilantro or scallions), for garnish

Optional Toppings:
Vegan crème fraiche fresh or coconut yougurt
Drizzle of chilli oil

Method

1. Make the Miso Ginger Broth:

• Warm a medium pan over low to medium heat and add 1 tablespoon of olive oil.

• Toss in the minced ginger and garlic and let them gently sizzle until fragrant—keep an eye out, no burning!

• Pour in the vegetable stock and whisk in the miso paste until everything is beautifully combined and smooth.

• Taste the broth, season with a bit of salt if needed, and finish with a squeeze of fresh lime juice. Keep the broth warm over low heat.

2. Cook the King Oyster Mushrooms:

• Heat a large non-stick pan over medium-high heat. Lay the mushrooms in a single layer and use a smaller pan or a heavy object to press them down. This helps release their moisture and gives them that meaty texture.

• Once the mushrooms start to release liquid and char, drizzle with 1 tablespoon of olive oil. Sprinkle over the Chinese 5 spice and a pinch of salt.

• Stir and let them cook until they’re golden brown and full of flavor. Set aside.

3. Prepare the Tempeh:

• Crumble the tempeh into small bite-sized pieces.

• In a bowl, toss the tempeh with the soy sauce, agave, and a little salt to coat.

• Heat the remaining tablespoon of olive oil in a pan over medium heat. Add the tempeh and cook, stirring occasionally, until it’s golden and slightly crisp.

4. Assemble & Serve:

• Spoon some jasmine rice or noodles into bowls.

• Ladle the warm miso ginger broth over the rice or noodles.

• Top with the spiced king oyster mushrooms and crispy tempeh.

• Finish with a sprinkle of fresh cilantro or scallions and an extra squeeze of lime juice for that burst of brightness.

Enjoy this bowl of comforting, rich, and umami-packed goodness!