Shiitake Mushroom Soup

From The Vegetarian Cookbook

• 30g dried Shiitake mushrooms
• 1 litre Vegetable stock
• 4-6 spring onions
• a little fresh ginger, thinly sliced
• 1 star anise
• 1/2 tsp sugar
• 1 tbsp soy sauce
• 200ml sake (or substitute sherry)
• 60g vermicelli noodles
• handful watercress, finely chopped
• salt to taste
• coriander to taste
• 1/4 tsp wine vinegar

Soak dried mushrooms in hot water until hydrated, trim any tough stalks. In a large saucepan, add the mushrooms, water they were soaked in (leave any bits behind) and stock.

Finely slice the whites of the onions (keep the greens for garnish if desired), and add to the soup with ginger, star anise, soy sauce, sake, and sugar if desired. Bring to boil, skim, and simmer for around a half hour. Soften the vermicelli noodles according to the packet instructions.

Strain the soup, then add only the mushrooms back. Finely slice the greens of the onion, and add. Bring back to the boil, add the noodles and remaining ingredients, and serve hot.