Mushroom Chilli Broth

Mushroom Chilli Broth


  • 200g chestnut mushrooms, sliced
  • 1 litre vegetable stock or miso* stock
  • 6 spring onions, roughly sliced
  • 100g broccoli, broken into florets
  • 1 red chilli, thinly sliced
  • 2 tbsp chopped fresh coriander
  • Soy sauce, to season


  1. Heat the vegetable stock or miso stock in a large saucepan until simmering, then add the mushrooms, spring onions, broccoli and chilli.
  2. Simmer for 10-15 minutes, then add the coriander.
  3. Season to taste with soy sauce (or use a little salt and pepper), then serve.


  • To make the soup more filling, add a sachet of pre-cooked (ready-to-wok) noodles just before serving.
  • You can buy miso* soup paste at most supermarkets – just follow the pack guidelines to make up 1 litre.

Cost per recipe: £1.75        Cost per portion: 44p

Nutritional values per portion:
Energy 42 kcal
Protein 3.8g
Carbohydrate 2g of which sugars 1.3g
Fat 1.5g of which saturates 0.1g
Fibre 2.4g
Sodium 1.2g or equivalent as salt 2.8g

Contains: Gluten, Wheat, Celery, Soya
May Contain: Mustard, Sesame

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