The right food is always the best medicine, giving your body the nutrition it needs to thrive
SIMPLE HEALING BROTH AND SUPER NOODLES – P49
Wellbeing
SHIITAKE MUSHROOM AND SEAWEED STIR-FRY
By Gemma Ogston Serves 4 | Prep 5 mins | Cook 10 mins
1 tbsp toasted sesame oil 350g (3½ cups) shiitake mushrooms, fresh – or 150g (3-4 cups) dried, soaked in warm water for 20 minutes, then drained 4 spring onions (scallions) 2½cm (1in) fresh ginger, peeled, finely chopped 100g (4-5 cups) kale, finely sliced 1 tbsp soy sauce or tamari 300g (3 cups) noodles (any noodles, I like udon) 2 tbsp seaweed flakes sesame seeds, to serve
1 In a wok or large frying pan, add the sesame oil and fry the mushrooms, spring onions, ginger and kale. When softened, add the tamari and cooked noodles and stir until the noodles are coated.
2 Stir through the seaweed flakes and serve immediately.
3 Season with extra soy sauce and sesame seeds. This tastes just as delicious if you substitute the noodles for some cooked brown rice.
NUTRITIONAL INFO
Calories (per serving) 335 | Total fat 5.5g Saturates 0.5g | Salt 3.18g | Sugar 7.3g Carbohydrates 57.3g | Protein 14.7g
EAT THIS… FOR LONGEVITY
Even though this is incredibly quick to make, it’s absolutely packed full of rich umami flavours and complex nutrition to give you the ultimate turbo-boost of goodness. Shiitake mushrooms are medicinal mushrooms that in Chinese medicine are believed to help you live longer. Seaweed provides so many vital nutrients that are often missing from our diets, and they also add a delicious salty tang.
DISCOVER MORE
The extract on pages 47-49 are taken from The Healing Cookbook by Gemma Ogston, photography by Xavier Buendia, published by Vermilion. (RRP £16.99.) This book contains non-vegan recipes.
SIMPLE HEALING BROTH AND SUPER NOODLES
By Gemma Ogston Serves 4 | Prep 10 mins | Cook 10 mins
1 tbsp miso paste (I like white miso) 1 garlic clove, chopped 1 tsp sesame oil (or any other oil will do) 100g (1 cup) mushrooms, washed and sliced (I like shiitake) 3 carrots, washed, peeled and sliced 2 heads of pak choi, chopped 2 spring onions (scallions), chopped 2 tbsp soy sauce or tamari 1 litre (4 cups) water
OPTIONAL
2 x 90g packs of dried super noodles 50g (2 cups) spinach, washed and sliced 50g (¼ cup) tofu, cubed
1 Mix the miso paste in a little hot water until dissolved. Set aside.
2 Sauté the garlic in the oil in a pan over a medium heat for about 2 minutes or until the garlic is soft.
3 Add the mushrooms, carrots, pak choi, spring onions and soy sauce to the pan. Cook for about 5 minutes or until soft.
4 Add the water and bring to the boil.
5 If you are having
