Chestnut Seaweed Shiitake Broth is another classic dish. I love this dish as we come into the colder climate and fresh chestnuts are available. Though, already pre-cooked ones will equally do. I love this broth especially because it combines some of my favourite ingredients such as seaweed, sundried tomatoes and sunflower seeds. The seaweed used is what is available. I use egg wrack seaweed, which I have in my freezer and will grind whether I have need for it.
- 20g seaweed, ground
- 6 sundried tomatoes, chopped
- 50g sunflower seeds
- 500ml filtered water
- 1 inch turmeric root
- 1 inch ginger
- 2tbs coconut oil
- 200g chestnuts, cooked
- 50g shiitake mushrooms, sliced
- 400ml coconut milk
- Few sprigs of parsley
- Soak the seaweed, sundried tomatoes and sunflower seeds in filtered water for at least an hour. Leave to one side.
- Marinade the turmeric root and ginger in melted coconut oil for at least an hour. Leave to one side.
- Just before serving, switch on the hob. Place the spiced coconut oil in a large saucepan or wok. Add the shiitake mushrooms and cook for about 5 minutes until the broth starts to thicken.
- Add in the coconut milk and oats. Bring to the boil. Switch off the heat.
- Add the seaweed, sundried tomatoes, sunflower seeds and chestnuts.
- Season and garnish with parsley.
- Serve immediately with some