Oyster Mushroom Broth

MUSHROOM CONSOMMÉ BASE:--
4 tsp sesame oil
1 banana shallot (80 g), peeled & fine sliced
1 garlic clove, finely sliced
1 thyme sprig
20 g dried mushrooms, chopped
300 g flat mushrooms, thinly sliced
½ tsp SIDS SALT & PEPPER
2 tsp soy sauce
GARNISH:--
2 tsp sesame oil
125 g carrot, sliced
5 g ginger, finely chopped
1 chilli, seeds removed, chopped
300 g oyster mushrooms
40 g bean sprouts
¼ tsp SIDS SALT & PEPPER
200 g Bok Choy
10 g coriander leaves
4 spring onions, sliced
Squeeze of lemon juice

Mushroom Consommé Base: heat the sesame oil in a large sauté pan, sweat the shallot, garlic, thyme and dried mushrooms for 5 minutes until soft.
Add the flat mushrooms and season with a pinch of SIDS SALT & PEPPER. Cover with a lid and cook for 5 minutes. Add 300 ml water and the soy sauce. Bring to a simmer and cook for a further 15 minutes. Strain through a fine sieve, taste and adjust the seasoning if required.
Garnish: heat the oil in a sauté pan and fry the carrot, ginger and chilli for 2 minutes. Add the mushrooms and bean sprouts then season with SIDS SALT & PEPPER. Continue to cook for a further minute. Stir in the remaining ingredients and cook for 1 minute. Remove from the heat, taste and adjust the seasoning, if required.
To serve, divide the vegetables between 4 bowls and pour over the hot mushroom broth.