Ingredients:
200g Smoked Fish, skins removed and broken into pieces (I used smoked mackerel)
120g Velvet Shank mushrooms (plus extra for garnish)
50g Jelly Ear mushrooms
1 onion Onion, finely chopped
3 Garlic cloves, sliced
1 thumb-sized piece of Ginger, peeled and grated
5cm length of dried Sugar Kelp cut into strips
2 tsp Seaweed Powder
2 tsp Mushroom Powder
1 Red bell pepper Pepper, cored and sliced into strips (reserve some for garnish)
1 Miso Sachet
Olive Oil
25g Unsalted Butter
sea salt, to taste
Method:
Place a saucepan over medium heat. Once hot add a generous glug of olive oil along with the butter. Once the butter is foaming, use to fry the onion for 5-6 minutes, until soft and translucent. Now add in the garlic, ginger, sugar kelp strips and velvet shank mushrooms. Stir well to combine and fry for 3-4 minutes. At the end of this time pour in 600ml boiling water and stir to mix.
Now add in the sliced jelly ear mushrooms, sliced turkey tail fungus (if using), sliced bell pepper, seaweed powder and mushroom powder. Bring to a simmer and cook, covered, for 5 minutes.
Now stir in the smoked fish and continue simmering for 5 minutes then take off the heat.
Stir in the miso paste then adjust the salt to taste (note that the sugar kelp, seaweed powder and miso will all be salty so you may not need any extra salt).
Divide between two soup bowls, garnish with the reserved red bell pepper slices and a few raw velvet shank mushrooms and serve.
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