
2
Easy
10 minutes
15 minutes
1. Mix the stock with the hot water in a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes.
2. Add the mushrooms, pak choi, mangetout and edamame and poach gently until just tender.
3. Pour the broth over the cooked cauliflower noodles and drizzle with chilli oil.
Photography and videography: Jan Ras and Shavan Rahim
Videography: Kaylene Sauls
Production: Abigail Donnelly and Bianca Jones
Food assistant: Bianca Jones
Motherbud Mushrooms is a trailblazer in sustainable, saleable vertical mushroom farming in South Africa. Committed to innovation, environmental care and empowering women in agriculture, Motherbud grows high-quality blue oyster and lion’s mane mushrooms for Woolworths on a smallholding at the foot of the Groot Drakenstein Mountain. These fresh, locally grown mushrooms bring unique flavours and textures to your kitchen – a delicious way to support regenerative farming and community upliftment.
