Serves 3

Prep time 30 mins


1 l vegetable stock
10 g dried shitake mushrooms
1 tbsp. white miso paste
1 tbsp. red miso paste
1 tbsp. gochujang paste ( fermented chilli paste)
a thumb sized piece of ginger grated
1 clove garlic
100g tofu drained and cubed
170g exotic mushroom mix
2 tbsp. puy lentils
1 spring onion
Nori snack sheets


Gently heat the stock, dried mushroom, gochujang paste, miso ginger, garlic, star anise in a pan. Simmer for 5 min. Heat a frying pan over a medium heat. Toss the mushrooms in a little oil, season, and fry for 4 min until golden. Add the mushroom mix to the simmering broth and heat for 2-3 min until cooked. Discard the garlic, spoon into deep bowls, garnish with lentils, spring onions and nori sheets.