Seaweed & Shiitake Mushroom Stir-Fry

This Seaweed and Mushroom Stir-Fry is one in all my all-time favorite super-speedy suppers. Regardless that it’s extremely fast to make, it’s completely packed stuffed with wealthy umami flavours and sophisticated vitamin to provide the final turbo-boost of goodness. Shiitake mushrooms are medicinal mushrooms that in Chinese language drugs are believed that can assist you stay longer. Seaweed supplies so many important vitamins which might be typically lacking from our diets, and it additionally provides a deliciously salty tang.


1 tbsp toasted sesame oil 

350g shiitake mushrooms (recent, or 150g dried, soaked in heat water for 20 minutes then drained)

4 spring onions

2½cm recent ginger, peeled and finely chopped

100g kale, finely sliced 

1 tbsp soy sauce or tamari

300g noodles (any noodles, I like udon) 

2 tbsp seaweed flakes 

sesame seeds, to serve 


In a wok or massive frying pan, add the sesame oil after which fry the mushrooms, spring onions, ginger and kale. When softened, add the tamari and cooked noodles and stir till the noodles are coated.

Stir by the seaweed and serve instantly. Season with further soy sauce and sesame seeds.

This tastes simply as scrumptious should you substitute the noodles for cooked brown rice.

Extracted from The Therapeutic Cookbook by Gemma Ogston (Vermilion, £16.99) Images by Xavier Buendia