Photo: Marina Oliphant
- 2 cups chicken or vegetable stock
- 12 Chinese dried shiitake mushrooms
- 2 tbsp mushroom soy sauce
- 1 knob ginger, sliced
- ½ tsp sesame oil
- 250g fresh silken tofu*
- 3 green onions, washed, trimmed and cut into 5cm lengths
- 1 packet fresh oyster mushrooms
- * Silken tofu can be found in the refrigerated section of Asian grocers, and at some supermarkets.
Soak the shiitake mushrooms in hot water for 1 hour. Drain, and cut off and discard the stems, which will not soften. Heat the master stock in a pot with the shiitake mushrooms, soy, ginger and sesame oil. Bring to the boil and reduce to a gentle simmer for 45 minutes.
Slice the tofu into 6 rectangular pieces and gently slide on to a plate. Place in a steamer over boiling water and cook for about 10 minutes, or until hot.
Add the green onions to the braised mushrooms and simmer for a few minutes until wilted, before adding the oyster mushrooms. Cook for a couple of minutes, then check the seasoning; you may need to add a little water if it has become too reduced or some soy if it needs salt.
Slide the tofu on to a serving platter and pour the braised mushrooms around the outside. Serve with fresh egg noodles or rice, or as an accompaniment to whole steamed fish, roast chicken or lamb or even a beef stir-fry.
- Cuisine - Chinese
- Course - Lunch