1L Australia’s Own Organic Style Salt Reduced Chicken Style Stock

1 tbsp vegetable oil

2 cloves garlic, finely sliced

1 tsp fresh ginger, finely sliced

2 whole star anise

A pinch of ground five spice

800g mixed mushrooms, shitake, swiss browns, white buttons, shimeji and oyster

4 small heads of bok choy cut in half

2 tbsp soy sauce

1 tsp sesame oil

200g soft tofu, cut into cubes

Fresh coriander to garnish


1. Heat the oil in a deep saucepan, add the garlic, ginger, star anise and give spice, saute gently till fragrant

2.Slice the larger mushrooms, add to the pan and saute for 2-3 minutes

3.Carefully add the stock to the pan and bring to the boil. Add the bok choy and simmer for 2 minutes

4.Season the soup with soy sauce and sesame oil

5.To serve, divide the tofu between 4 bowls, place two pieces of bok choy into each bowl and ladle in the soup

Garnish with fresh coriander

Serves 4