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Lemongrass & Mushroom Broth with Aduki Bean Noodles

60 mins
Serves 4
Savoury pancakes

This recipe is from the Veggie Tree Cookbook by Anna Valentine. Anna’s recipes also feature in our Vegetarian Living NZ magazine.

This is a lovely clear broth that’s light and tasty. The karengo seaweed is nutritious and has a satisfying taste of the sea.


Refer to next section for ingredients.


Gather your ingredients. Prepare the following vegetables:

  • 1 shallot, sliced
  • 4 button mushrooms, sliced
  • 2 celery stalks, thinly sliced, diagonally
  • 1 clove garlic, thinly sliced
  • ¼ broccoli, cut into florets
  • 10 snow peas, cut on the diagonal

Put a wok or large deep frying pan or pot on high heat and add:

  • 2 Tbs rice bran oil
  • 1 Tbs peanut oil
  • 1 tsp sesame oil

When the oil is smoking, add the prepared shallot, mushrooms, and celery. Fry these for a minute, stirring to prevent burning. Now add the sliced garlic, plus

  • 2 Tbs mirin

Stir through and add:

  • 1 tsp vegetable bouillon powder, dissolved in 2 L water
  • 1 Tbs sweet soy sauce
  • 50ml soy sauce
  • 1 thumb fresh ginger, finely grated on the microplane
  • 2 sticks of lemongrass, bruised with a knife.

Bring the broth to a gentle simmer and cook for 10 minutes.

To prepare the noodles:

  • 200g aduki or edamame bean noodles (I use Explore Asian Authentic Cuisine)

Bring 2 L water to a boil, then add noodles and cook for 6–8 minutes, moving occasionally with a fork. Drain, then rinse with cold water to prevent noodles from sticking together. Then toss through:

  • 1 Tbs rice bran oil

        Remove the lemongrass from the broth and add the broccoli and snow peas along with: 

        • 50g onion flowers or 1 spring onion, thinly sliced
        •  2 Tbs dried karengo seaweed

        Turn off the heat. To serve, add a nest of noodles to each serving bowl, then spoon over the broth.