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