Body-boost­ing broth

Fire up your body’s de­fences and boost your en­ergy stores with this mor­eish mush­room broth

Runner's World (UK) - - Flexible Eating - BY CLAU­DIO CAR­DOSO OF SUSHISAMBA SERVES 2

Mush­room to­banyaki In­gri­di­ents

150g mixed mush­rooms (eg shi­itake, oys­ter), sliced 1kg shal­lots 5g gar­lic, peeled and sliced Truf­fle oil, driz­zle

80ml veg­etable stock

20ml yuzu soy (£2.40 for 150ml, fine­food spe­cial­ist.co.uk)

150 smoked tofu, sliced

• Ve­gan crou­tons, hand­ful • Chives, pinch • Gar­lic chips, sprin­kle

• Sea salt, pinch

Method

1 Chicken soup gets most of the medic­i­nal plau­dits, but it’s not the only dish that can help ease colds. This broth is packed with the an­tiox­i­dants se­le­nium and cop­per, plus vi­ta­min D, all of which boost im­mune func­tion and en­ergy pro­duc­tion, says Sex­ton. To start, fry the shal­lots and gar­lic in a heavy pan.

2 When the shal­lots have soft­ened, toss in the mush­rooms, big­gest first. Funghi have high lev­els of glu­ta­mate, which gives them their savoury, al­most meaty flavour. When they start to brown, pour in the stock and yuzu soy, then sim­mer for an hour on a low heat.

3 When your bub­bling broth is al­most ready to be dished up, add your tofu slices for a minute or two. Pour the broth into two bowls and top it with crou­tons, chives and gar­lic chips. Fin­ish with the truf­fle oil and a pinch of salt. Now let those mush­rooms work their magic.

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