Crispy sesame tempura mushrooms and Asian-style mushroom larb broth

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1 T fresh ginger, grated
4 cloves garlic, crushed
1 Serrano chilli, chopped
2 T olive oil
4 sticks celery, finely chopped
1.5 litres water
2–3 sticks Woolworths concentrated mushroom stock
3 star anise
1 t peppercorns
3–4 T soya sauce
wholewheat egg noodles or soba noodles, for serving
1 x 400 g Woolworths mixed button mushrooms, punnet roughly chopped
honey, to taste
1 t toasted sesame oil
200 g Woolworths tempura batter mix
1 x 300 g punnet Woolworth’s exotic mushrooms
vegetable oil, for frying
2 spring onions, sliced, for serving
toasted sesame seeds, for serving

Cooking Instructions

Fry the ginger, garlic and chilli in 2 T olive oil for 1–2 minutes. Add the celery, water, stock, star anise, peppercorns and 2 T soya sauce and simmer for 30 minutes.

Strain, reserving the stock, then bring the stock back to the boil and cook the noodles in it. Add more soya sauce to taste if necessary.

Pan-fry the mushrooms until golden, then stir through a dash of honey and the sesame oil and cook until caramelised.

Whisk the tempura batter mix with 2 cups cold water, ensuring there are no lumps. Dip the exotic mushrooms into the batter and shallow fry in the oil in batches until golden and crispy. Drain on kitchen paper.

Serve the broth with the mushrooms and noodles, garnished with spring onions and toasted sesame seeds