Preparation
Step 1
Preheat the oven to 180C/Gas 4. Place the mushrooms, carrot, onion, celery, ginger, lemongrass and the oil Into a roasting pan and bake for 25 minutes.
Step 2
Remove from the oven, transfer the ingredients into a large saucepan and add 4L of cool water. Bring to a simmer and then add the coriander, basil, and jalapenos and simmer for 20 minutes.
Step 3
Remove from the heat and strain the base into a bowl. Stir in the sambal, soy sauce, sesame oil and salt, to taste. Divide between the 8 soup bowls.
For the spicy vinaigrette:
Step 1
Whisk all the vinaigrette ingredients together.
Roasted vegetables:
Step 1
Preheat the oven to 220C/Gas 7. Toss the chosen vegetables with a little olive oil, salt, and pepper on a large baking tray.
Step 2
Roast the vegetables for 40 minutes, until browned, turning once with a spatula.
To serve:
Step 1
Toss the desired medley of roasted vegetables with the spicy vinaigrette and serve a spoonful on top of each bowl of soup. Garnish with a fresh piece of lime.
©foodnetwork
Ingredients
For the soup base
450g cremini mushrooms, roughly chopped
1 whole carrot, peeled and diced
1 yellow onion, peeled and diced
2 stalks celery, diced
2 thumb-sized pieces fresh ginger, diced
1 stalk lemongrass, pounded with the back of knife, then roughly chopped
4 tbsp rapeseed oil
1/2 bunch fresh coriander, leaves roughly chopped
1 bunch sweet basil, leaves roughly chopped
3 jalapenos, roughly chopped
2 heaped tbsp sambal oelek
120ml soy sauce
1 tbsp sesame oil
Salt, to taste
For the spicy vinaigrette
60g sambal oelek
60ml soy sauce
60ml apple cider vinegar
1 tsp sesame oil
30g dark brown sugar
For the suggested medley of roasted vegetables
Aubergine
Carrot
Red pepper
Shiitake mushrooms
Fresh spinach
Mangetout
Dragon noodles, fresh ramen, lo mein, or buckwheat
Lime wedges, for garnish