Per serving (480g)
Calories 577, Fat 4g, Saturates 0.4g, Carbohydrate 118g, Sugars 15g, Fibre 5g, Protein 21g, Salt 3.2g
Bring the vegetable stock and yeast extract to the boil. Then remove from the heat and add the dried shiitake mushrooms, leaving them to soak for 30 minutes. Once rehydrated, remove the mushrooms from the stock and keep to one side.
In a frying pan over a high heat, add the ginger, onion, cinnamon stick, star anise, coriander seeds and cloves and fry until the onion starts to char and the spices toast and become fragrant.
Add the contents of the frying pan to the stock mixture and bring to the boil. Once boiling reduce to a simmer and allow to simmer for 30 minutes. Then strain the liquid, discarding the spices and keeping the stock. Add the maple syrup and soy sauce to the stock.
Slice the shiitake mushrooms. Then, in a frying pan over a medium heat cook the beansprouts, sliced mushrooms and mangetout for 3-4 minutes until al dente.
To serve, split the beansprouts, mangetout, cooked rice noodles and shiitake mushrooms between two bowls. Then pour over the hot stock and top with the spring onions, red chilli, coriander and Thai basil.
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