Black Mustard Flowers, Mushroom and Seaweed Soup is a modern British recipe for a classic soup of black mustard flowers, mushrooms and kombu seaweed in a dashi base. The full recipe is presented here and I hope you enjoy this classic British version of: Black Mustard Flowers, Mushroom and Seaweed Soup.
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This is a simple foraged soup made from a dashi base (either simple dashi or shiitake dashi depending on whether you want a fish-based or vegetarian base) with dried kelp, dried porcini mushrooms and black mustard flower sprays.
In a saucepan, combine the dashi stock with 750ml (3 cups) water, the dried kombu and the dried mushrooms. Bring everything to a boil and cook for 20 minutes. Take off the heat and strain the liquid through a fine-meshed sieve (retain the solids and the liquid).
In the meantime, steam the black mustard flowers for 3 minutes until just tender. Whilst the flowers are steaming, re-heat the soup base. Also shred the kelp into strips and chop the mushrooms.
Divide the mushrooms between two bowls. Ladle over the soup stock, garnish with the black mustard flowers and serve.
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