Serves 4

This is perfect for veggies or as a side dish.

There are many types of cultivated Asian mushrooms on the market these days, both dried and fresh. I always like to keep a little dried selection in my larder such as black and cauliflower fungus and shiitake. Most Asian supermarkets also sell fresh shiitake and inoki, shimeji, etc. You can even add a few seasonal wild ones.

1 onion, peeled, halved and finely chopped

4 cloves of garlic, peeled and crushed

100g root ginger, peeled and finely chopped

1tbsp sesame oil

150-200g fresh shiitake/black fungus or 100g dried (soaked overnight); cut them in half if using large black fungus

4tbsp light soy sauce

1 litre vegetable stock

2-3tsp cornflour

250-300g other Asian mushrooms such as shimeghi, inoki, cauliflower fungus, etc

150-200g tofu, cut into rough 1cm cubes

A few sprigs of coriander

Gently cook the onion, garlic and ginger in the sesame oil for 2-3 minutes until soft. Add the shiitake, black fungus, soy and vegetable stock, bring to the boil and simmer gently for 30-40 minutes until the shiitake are tender. Dilute the cornflour in a little water and stir into the stock. Add the other mushrooms and simmer for 10-15 minutes, topping up with water if necessary. Ladle into warmed bowls and arrange the tofu and coriander on top.