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Dried mushrooms are flavoursome and can be used to make stock instead of chicken or beef. These days, you’ll also find mixed dried wild mushrooms and even mushroom biltong in supermarkets.
1 Put the mushroom biltong and dried mushrooms in a saucepan or pot with a lid. Cover in hot water, then secure the saucepan’s lid. Set aside for 1 hour or until the mushrooms are rehydrated and the liquid is the colour of strong tea.
2 Heat the mushroom water on the stove and add the spring onions, ginger, garlic, chilli, star anise and miso paste (if using).
