This Seaweed and Mushroom Stir-Fry is one of my all-time favourite super-speedy suppers. Even though it’s incredibly quick to make, it’s absolutely packed full of rich umami flavours and complex nutrition to give you the ultimate turbo-boost of goodness. Shiitake mushrooms are medicinal mushrooms that in Chinese medicine are believed to help you live longer. Seaweed provides so many vital nutrients that are often missing from our diets, and it also adds a deliciously salty tang.


1 tbsp toasted sesame oil 

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

4 spring onions

2½cm fresh 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 large frying pan, add the sesame oil and then fry the mushrooms, spring onions, ginger and kale. When softened, add the tamari and cooked noodles and stir until the noodles are coated.

Stir through the seaweed and serve immediately. Season with extra soy sauce and sesame seeds.

This tastes just as delicious if you substitute the noodles for cooked brown rice.

Extracted from The Healing Cookbook by Gemma Ogston (Vermilion, £16.99) Photography by Xavier Buendia