Best-selling cookbook author and globe-trotting foodie Jody Vassallo shares a warming recipe featuring a savoury and healthful mushroom broth that is perfect for winter from her book Beautiful Food.

Beautiful Food by Jodie Vassallo

Jody’s done it all in the world of food: international food writer and editor, stylist, publisher, recipe developer, and consultant to some of the industry’s biggest names. Nutrition and health are intrinsic to her work and cooking; but equally amazing flavour and the satisfaction we derive from it.

Jody’s newest book The Yogic Kitchen will give a glimpse into how her passion for food and health extends to her life as yoga teacher. The book will come out on 18 February 2019 and will be available on pre-order at Booktopia in September.

This recipe is a great way to start your day. I find if I have eggs for breakfast, I am not hungry or distracted by food until lunchtime. If you don’t have dashi, you could use a homemade stock. I use red miso in winter and lighter shiro miso in the hotter months as it is less salty.



  • 8 free-range eggs
  • 4 spring onions, sliced, plus extra to serve
  • 3 tablespoons olive oil
  • 2 nori sheets, torn, plus extra to serve
  • 300g mixed mushrooms (such as shiitake, enoki, Swiss brown, chestnut, oyster)
  • 1 teaspoon red miso
  • 250ml (1 cup) hot dashi stock


  1. Whisk together the eggs and spring onion.
  2. Heat ½ tablespoon of the oil in a 20 cm non-stick frying pan over medium heat. Add a quarter of the eggs and top with a quarter of the torn nori. Cook until the edge starts to set, then lift the edge and tilt the pan so that any uncooked egg runs underneath. Cook until just set, then turn over and cook on the other side until set. Transfer to a plate and keep warm. Repeat to make four omelettes in total.
  3. Heat the remaining oil in a large non-stick frying pan over high heat. Add the mushrooms and cook for 5 minutes, until they are golden brown and any moisture has evaporated.
  4. Blend the miso with the dashi then pour over the mushrooms. Reduce the heat to low and cook, without boiling, for 5 minutes.
  5. Place each omelette in a shallow bowl and pour over the miso mushroom broth. Top with the extra nori and spring onion.

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Sef Gaspar

Sef is a writer, mum, and Kitchen Warehouse's content manager. She loves storytelling and cooking, which makes this blog the perfect playground.

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