Asian-style Mushroom and Vegetable Broth by Jane Devonshire | Flint and Flame

Ingredients

• 40g dried mixed mushrooms
• 1 litre boiling water
• Splash of sunflower oil
• 1 onion, diced
• 1 red chilli, finely sliced
• 1 stalk of lemongrass, well bruised
• ½ tablespoon grated fresh ginger
• 3 garlic cloves, chopped
• 1 sheet nori (optional)
• 60ml gluten-free soy sauce
• 2 tablespoons rice wine vinegar