Sesame Shiitake Mushroom Broth Pot

A rich sesame broth bursting with shiitake mushrooms, pak choi, Chinese cabbage, broccoli, leafy spinach and spring onions our new vegan broth pot is both nutritious and delicious!

For the broth

We make our own vegetable broth, but if you're tight on time you can buy good vegetable stock and simmer it down with ginger, lemongrass, garlic, star anise and a squeeze of lime.


To assemble, you will need:

  • 100g flat rice noodles, pre-cooked
  • 1 tbsp tahini paste
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1/2 tsp harissa or roasted chilli paste
  • 1/2 red chilli, finely chopped (add more if you like it spicy!)
  • 1 tsp rice wine vinegar
  • 1/2 tsp ginger puree
  • a small handful of spinach and/or sliced pak choi and Chinese cabbage
  • 1 tbsp rehydrated shiitake mushrooms
  • 2 florets broccoli, blanched
  • 1 tbsp edamame beans
  • 1 spring onion, sliced
  • 1tsp black and white sesame seeds
  • 500ml veg broth


To make:

  1. Mix the ready cooked rice noodles with the rice wine vinegar, soy sauce, tahini, ginger puree, sesame oil and harissa
  2. Add the noodles to a large soup bowl and top with pak choi and shiitake mushrooms
  3. Add the spring onions, blanched broccoli florets and edamame beans
  4. Top with a sprinkling of sesame seeds and fresh red chilli
  5. Pour over the hot broth (sieved to remove the spices), stir well and leave to infuse for a minute or so

Serves One
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