Crispy sesame tempura mushrooms and Asian-style mushroom larb broth

Crispy sesame tempura mushrooms and Asian-style mushroom larb broth

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  • 4
  • Easy
  • Dairy free
  • 30 minutes
  • 45 minutes
  • Jordan Cobblers Hill 2016


  • 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

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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