A deeply nourishing broth that brings together the flavours of woodland and shoreline. Earthy wild mushrooms, mineral-rich kelp and aromatic wild greens combine with ginger, turmeric, garlic and miso to create a savoury, umami-rich soup full of depth and character. Warming, restorative and packed with wild ingredients, it’s a beautiful celebration of the connection between forest and coast. 🌿🍄🌊✨

INGREDIENTS

• 1 carrot finely diced
• 1 stick celery finely diced
• 1 red onion finely diced
• thumb-sized piece of turmeric grated
• thumb-sized piece of ginger grated
• 2 garlic cloves grated or crushed
• 3tbsp of dried porcini/Bay Bolete mushrooms (or substitute with any woodland mushroom) lightly crushed under hand is best but powdered will work too.
• 2 tbsp Shaoxing wine
• 875 ml water (Filtered if possible)
• long frond of kelp
• handful of wild garlic
• Handful of Ground Elder (can substitute with Flat Leaf Parsley)
• 1 Tbsp soy sauce
• 2 Tbsp miso

INSTRUCTIONS

1. Finely chop the carrot, celery, and onion.
2. Grate the turmeric and ginger and mince the garlic.
3. In a large pot, combine the chopped vegetables, turmeric, ginger & garlic and Sautee until they are softened and release their aroma.  Lightly cook these don’t want to be browned.
4. Add the Shaoxing wine, water, kelp, mushrooms and wild garlic. Bring to a gentle simmer.
5. Let it simmer for about an hour, allowing all the flavours to meld. 
6. Stir in the soy sauce and miso, adjusting the seasoning to taste. If you feel like it needs more ginger or garlic etc then adjust to your taste.
7. Serve warm and enjoy your nourishing coastal broth.  Add in a few chopped Wild garlic leaves at the end to garnish.

This would be an amazing base for a seafood broth with mussels and clams or a nice piece of wild caught fish.

Enjoy!