Apart from looking beautiful, this bowl of nourishing goodness is easy-peasy to put together. To make it more filling you can add brown rice or noodles to the dish, just pop in the bottom of the bowl before you assemble the rest. I have used miso soup paste just to make it quick and easy. There are other ways of making this such as incorporating a bone broth or a more traditional gochujang sauce.
Enoki mushrooms have been cultivated for hundreds of years in Chinese, Japanese and Korean cultures and are commonly used in Asian cuisine. Apart from being used in salads, soups and stir-fries, their flavor and texture pair well with soba noodles, soy, ginger, bacon, lemongrass, fresh herbs, seafood and butter. They are one of the first mushrooms to have been studied for anti-cancer properties, and are packed full of antioxidants making them an excellent immune booster.
Samphire is another favourite of mine and whilst tradition would lean towards bok-choy in this recipe, it was what needed to be used up out of the fridge! Being a seaweed, or more accurately a marshweed found in estuaries, it is quite salty so you may want to give it a good rinse under the tap first. Samphire contains fucidans that have an antioxidant effect on the body and are also a good source of dietary fibre therefore maintaining good bowel health.
Overall this dish is packed full of the stuff that’s good for boosting your immune system, maintaining bowel health and keeping hormones balanced. It take literally under 10 minutes to throw together, so what are you waiting for?