Alive and Cooking

Master Stock Soup

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Master stock (refer to recipe from week 21)
100g mixed mushrooms
(oyster, shiitake, enoki)
Purple witlof, stem removed
50g bean sprouts
2 spring onions, shredded diagonally
½ long red chilli
Sesame oil
¼ bunch Coriander


1. Remove the core from the shiitake mushrooms and slice. Slice the oyster mushrooms. Chop the ends from enoki. In a frying pan, splash sesame oil, add the mushrooms, fry until browned. Add the witlof leaves into the frying pan at the end, allowing to wilt.

2. Pour the master stock into a saucepan and bring up to the boil.

3. Place a handful of bean sprouts into the bottom of serving bowls, a sprinkle of chilli and coriander, then some of the mixed mushrooms. Pour over the heated master stock and serve.

Master Stock Soup